Crab Cakes

I traveled all over the East Coast before settling in the vast desert wasteland that is Southern Arizona. There are many, many things I miss about it. Mostly my friends and seafood. I lived in Falls Church, VA for 2 years and when I say I'm homesick, it's usually the DC area that I'm longing for. Not NYC, that place stresses me out.


But back to the seafood. Virginia, being next to Maryland, has it's fair share of great places to get crab cakes. Consequently, so does Delaware, but then you're faced with the dilemma of finding something else to do in Delaware besides eat seafood. If you happen to be passing through DE, it only takes about 10 minutes so there might not be a reason to stop. But if you're stuck working there for 3 weeks like I was, or you're visiting family or you're a NASCAR fan and just have to go to Dover, you can explore the many delicious options. I imagine that there aren't too many NASCAR fans who are going to stumble across this blog.

Interesting fact about people from Maryland and Delaware, they put Old Bay on everything. You can't make Crab Cakes without it. Well, I just did. I used Penzey's Chesapeake Seasoning. I guess you can use any Old Bay wannabe seasoning, but if you have Old Bay, it's probably best.

1 16oz can of crab meat
2 tsp Old Bay
1/2 cup red onion finely chopped
1/2 cup green pepper finely chopped
1/2 Roasted Red Pepper Aioli (or any aioli or mayo will do)
2 eggs beaten
1/4 cup coconut flour
1/4 cup almond flour (maybe more)
Coconut oil (or any fat you like)

The aioli is what holds the crab cakes together. Mix first 5 ingredients in a bowl. Using a 1/3 cup measuring cup (or 1/4 cup if you want them smaller) scoop out crab mix and form into patties and set aside.

Heat oil in a pan. Set up your assembly line with one plate of coconut flour, a bowl with the eggs, and another plate with almond flour. Dredge cakes in coconut flour, then dip in the eggs and then coat with almond flour. Fry until golden brown. try to get the sides cooked too. I did this by putting the cakes against the side of the pan.

Remove from heat and serve with aioli, cocktail sauce or tarter sauce.