Just so you have an idea of how behind I am on posting, I made this recipe for Super Bowl Sunday. Admittedly, my family was eating lots of non-paleo snack foods, but I wanted to provide at least one dinner-like food that everyone would like and eat, including me. Thankfully, we all love curry and I use it a lot in my cooking. These were inspired by a recipe I found in Paleo Lunches and Breakfasts on the Go by Diana Rodgers. I didn’t modify it much, but just enough to suit us a little better. It is important to use fresh crab, not canned if you can. If you can’t, then make sure you really rinse and drain the crab well.
Curry Crab Cakes inspired by Diana Rodgers
Prep Time: 10 minutes, which included making a batch of immersion blender mayo
Cook Time: 20 minutes or so
Servings: 5 and they wanted more! (about 20 cakes), you could cut the recipe in half if you were just making a small batch of appetizers
- 4 cups of natural shredded crab meat (not lump), rinsed with a water and a little lemon, with all leftover shells removed.
- 2 -3 tbsp. red curry paste (you can use curry powder if you don’t have this)
- 2 tsp.+ of sriracha depending on how spicy you like it
- 4 scallions, chopped
- 1/4 – 1/2 cup cilantro (we like cilantro a lot)
- 1 egg
- 3/4 cup + of homemade mayo
- 3/4 cup + tapioca flour
- salt and pepper to taste
- Heat oven to 375 degrees
- Prepare baking sheets by covering them with parchment paper
- Combine all ingredients above in a large bowl and mix well with your hands
- Check the consistency, the mixture should be thick and not too runny. You can add more tapioca flour and mayo as needed.
- Form the crab mixture into patties and place on the sheet.
- Bake in the oven for 20 minutes, but check earlier to make sure they are cooking. I did not need to flip them, but just double check.
- For a dipping sauce, I took about a cup of mayo and mixed it with a few tsp. of sriracha and a few tsp. of garlic infused olive oil. You could use minced garlic instead!
- Serve crab cakes warm, with the sauce on the side and garnish with more cilantro and lemon wedges if you want to be fancy!