I bet you want to serve something mouth watering and amazing for your Holiday party. Maybe something a little red and green, but not done in a cheesy food dye sort of way? And something savory and spicy for the hot shot snubbing the sweet stuff? I got you covered: Paleo Cajun crab cakes with huge lumps of meat kicked up with Louisiana style seasoning dressed with red pepper and dill! These babies make an enjoyable and festive appies!
“Appies.” Have you heard this term before? It’s short for ‘appetizers.’ I heard it once out in the suburbs, but just once. So, I doubt it’s a thing to say in reference to appetizers. You can’t say “apps” to shorten appetizers. People think technology when they hear “apps,” so it’s not good to use the same term for computer software and food. And no, I’m not trying to make “appies” a thing either. I wouldn’t care. It’s cute and I like saying it.
These cakes are similar to my Paleo Lump Crab Cakes, the very first post I made on this blog. Other than the spice change, I used almond flour and cut back a bit on the mayonnaise. The methods are generally the same, baked on a sheet instead of pan fried. It’s just easier this way and prevents breakage.
I made a spicy sauce for it too, a Louisiana-style Rémoulade Sauce. The condiment is easy to make with just some key Paleo pantry items. It’s a nice creamy blend with just a little kick to complement the cakes or any seafood dish. It’s even a great salad dressing!
The Christmas themed red and green colors from the pepper, spices, and herbs was totally accidental. How pleasant that this flavor affinity brings excellent flavor and gives off a little festive cheer. It’s subtle yet enough to make me happy. Maybe guests won’t visually notice the color pair, but they will sure love every bite.
Yea, these appies will be a hit!
- 1 lb of Lump Crab Cake
- 3 Tablespoons of Mayonnaise
- 1 teaspoon of Lemon Juice
- 1½ Tablespoon of Fresh Dill
- 1 Egg
- ¼ teaspoon of Onion Powder
- ¼ teaspoon of Garlic Powder
- ¼ teaspoon of Cayenne Pepper
- ½ teaspoon of Paprika
- ½ teaspoon of Salt
- Dash of Black Pepper
- ⅓ cup of Almond Flour
- ¼ of a Red Pepper, finely chopped (save the rest for the sauce)
- ¾ of Red Pepper
- 1 Green Onion Stalk
- ¾ cup of Coconut Cream (scooped solid fat part from the top of a chilled can)
- 2 Tablespoons of Dijon Mustard
- 3 Tablespoons of Ketchup
- ½ teaspoon of Worcestershire Sauce
- 1 teaspoon of Paprika
- Dash of Cayenne
- ½ teaspoon of Salt
- ½ Tablespoon of Flat Parsley Leaves
- Drain the crabmeat and pat dry with a paper towel, if necessary. Set aside.
- Whisk together the mayonnaise, lemon juice, dill, egg, and seasoning.
- Fold the liquid mixture over the crabmeat until well combined.
- Sprinkle about a third of the almond flour over the mixture gently fold, and repeat.
- Fold in the finely chopped red pepper.
- Cover and refrigerate for at least half an hour and up to three hours.
- Preheat the oven to 400°F. Grease the surface of a baking sheet or pan with a cooking fat (butter, lard, ghee, coconut oil) or use a baking liner.
- Portion generous ¼ cup of the mixture onto the baking sheet to make 6 cakes.
- Bake at 400°F for 20-25 minutes.
- Puree all ingredients in a food processor or blender until smooth.
- Put the cakes in a standard muffin liner as a cute way to serve your “appies.”
- A standard egg replacer is OK to replace the one egg. This one is grain free.