Making Crab Cakes on The Stove or Oven – Recipe

Making Crab Cakes on The Stove or Oven is a series of steps. First, make the sauce: combine all the ingredients in a small bowl. Cover and refrigerate until needed.

In a large bowl, combine the crab ( or hearts of palm), celery, onion, garlic, Old Bay, cassava flour, and egg. The mixture should easily form cakes between your hands. If it’s falling apart, add more cassava, 1 teaspoon at a time, until it comes together.

Form the crab mixture into four evenly sized cakes. Gently pat almond flour onto the outside of each one, then refrigerate for 15 to 20 minutes, until cakes hold together.

Heat avocado oil over medium-high heat in a large skillet. Cook crab cakes until browned, about 3 to 4 minutes. Gently flip and cook for an additional 3 to 4 minutes.

Reduce heat to low, and continue to cook until a sharp knife inserted into the center of one cake comes out hot (1 to 2 minutes more).

Serve with sauce.

Making Crab Cakes on the Stovetop:

Heat a non-stick pan on medium heat and butter the surface.
Take the crab cake out of the container and shape it like a hockey puck.
Cook the crab cakes until both sides are a nice golden brown color, about 6 min (4oz.) or 10 min (8oz.)

Making Crab Cakes in the Oven

Preheat the oven to 425ºF and place the crab cakes on a nonstick baking sheet.
Take the crab cake out of the container and shape it like a hockey puck.
Optional: Add a slice of butter on top of the crab cake.
Bake until golden brown, approximately 5-8 min (4oz.) or 10-12 min (8oz.)

Ingredients for Making Crab Cakes on the Stove or Oven

14 ounces of lump crab meat or 14 ounces of hearts of palm (frozen, jarred, or canned and packed in brine, not sugar) drained and finely chopped2 celery stalks, diced
1/2 yellow onion, diced
2 cloves garlic, crushed
1 teaspoon Old Bay seasoning
2 tablespoons cassava flour
1 omega-3 or pastured egg or VeganEgg
1/4 cup blanched almond flour
3 tablespoons avocado oil

Ingredients for Making the Crab Cakes Dipping Sauce

SERVES 2
FOR DIPPING SAUCE
1/2 cup avocado mayonnaise, such as Primal Kitchen
1 tablespoon capers
1 teaspoon diced onion
1 tablespoon diced green olives
Zest of 1 lemon