Caveman Cuisine: Crabby Patties

Mr. Krabs, I'm sorry, but you are delicious.

(Recipe inspired by Paula "The Butter Queen" Deen)


1 pound crab meat (I used fresh blue crabs, but canned lump crab would also work)
1 cup breadcrumbs (leftover from my Red Bread recipe)
3 tbsp chopped parsley
1/2 cup shredded carrot
1/4 cup organic sour cream
1 egg
1 teaspoon mustard powder
2-3 tbsp lemon juice (about 1/2 a lemon)
4 cloves garlic (grated)
Pinch sea salt
Pinch cayenne, turmeric, & paprika
Generous grind of fresh black pepper
Potato starch, for dusting
1/2 cup coconut oil


In a large bowl, combine everything except the the potato starch and coconut oil. Shape the mixture into patties and lightly dust them with potato starch.

Add coconut oil to a large frying pan and bring to medium heat.  Gently add the crab cakes to the pan and cook approximately 4 to 5 minutes per side or until golden brown.


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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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