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This recipe sort of came about by accident. I wanted to make some tuna cakes last night but after a quick glance into the pantry to see the one mere can of tuna at my disposal I realized that was not going to happen. I shifted my sights on the canned crab and set about making a delicious meal.
I feel for some there might be a slight ‘ick factor with canned crab. I’ve actually found Trader Joe’s canned crab to be quite delicious. Sometimes I’ll just heat a can up with a little ghee and feel like I’m eating crab legs with melted butter (maybe that’s just me). I assure you if you buy a good brand canned crab can be delicious as long as you use it for the right applications. Use it in a hot dip, in crab cakes, or piled high on top of a juicy steak, and you really can’t go wrong.
What I like about crab cakes you find out a restaurants is the nice crispy texture they always achieve on the outside. I wanted to take a shot at replicating that on my crab cakes. By coating them in a quick mix of rice crackers (by the way, I just discovered the original flavored Rice Thins from Nabisco, if you’re gluten free check them out!) and chopped pecans, the crispy crunchy exterior was perfected! I topped them with my Spinach Pesto (nut free/vegan) and served them over rice! Just wonderful. (Bonus: They are paleo, and egg/gluten free! Hurray!)
Recipe Notes:
- Because these crab cakes are egg free they can be very delicate. Be gentle with them.
- To help get them to stay together after forming patties let them sit for a few minutes to allow them to bind up even more.
- Wait till that oil is hot before putting them in the pan, otherwise they will just soak up that oil.
What are ways you like to use canned seafood? I’d love to hear from you. Don’t forget to take a look at my social channels. Subscribe below so you’ll always be in the know with OCD Kitchen happenings.
- OCD Kitchen Pesto (or 1 cup store bought)
- 1 tbsp shelled hemp seed
- 2 tbsp chopped pecans
- 10 Nabisco Rice Thins (any cracker like saltines will work)
- 2 tbsp chia
- 6 tbsp water
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 12 oz crab meat (I used canned leg meat)
- 3/4 cup cooked quinoa
- 1 tbsp ghee
- 2 tbsp grapeseed oil
- Place all ingredients in a small personal blender/food processor pulse until fine
- Set aside in bowl
- In small personal blender/food processor grind up chia seeds until fine
- Place seeds in small bowl, add 6 tbsp water, stir and let sit 3-5 min
- Mix salt, garlic powder, crab meat, and quinoa in a large mixing bowl, gently fold to combine
- Add chia egg, gently fold to combine
- Lay a piece of parchment on the counter to create a work area
- Take roughly 1/4 cup mix and form a round ball
- Press that ball gently into a patty, gently press sides of patty.
- Place patty in coating mixture and gently turn in coating getting all sides
- Place patty on parchment paper, repeat steps until patty mixture is gone
- Heat large frying pan over medium heat, add ghee and grapeseed oil
- When oil is hot gently lay patties in pan evenly spaced, cook 3-4 min a side or until golden brown
- Top with pesto, Serve
- *Because these crab cakes are egg free they can be very delicate. Be cautions when forming and flipping to keep them intact.
- *After forming patties let them sit for a few minutes to allow them to bind up even more.
- *Wait till that oil is hot before putting them in the pan, otherwise they will just soak up that oil.
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