Paleo Crab Cakes with Aioli Mayonnaise
- 1/2 bl. Fresh in season wild caught Dungeness crab meat
- 1/2 cup Almond mill flour best home-made see below*
- 1/4 cup Paleo Aïoli Mayonnaise see below*
- 2 tablespoons diced shallots sautéed in sweet butter
- 1 fresh egg best from free range pastured hens who get to hunt and peck for bugs and fed organic nonGMO feed
- 1 tablespoon diced green onion
- 1 teaspoon diced jalapeño pepper
- 1/4 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 1/4 teaspoon unrefined sea salt
- lard for frying best home-made see below*
Clean and drain crab and check for shell. Flake apart. Coat crab with Almond mill flour. Dice and sauté shallots in sweet butter then cool to room temperature. In a separate bowl beat egg add diced shallots, green onion, jalapeño pepper and spices. Mix well. Add to crab and mix well again. Form into uniform size cakes, placing on wax paper or other nonstick surface. Cover and refrigerate at least 2 hours, up too 24. This will make the cakes stick together better. Heat lard to 350 degrees. Make sure it is enough lard to come at least half way up the sides of the cakes. Gently slip a pancake turner or spatula under each cake to move into pan. Carefully spoon some of the hot lard over the top of each cake, this will partly cook it and help hold the cake together when turning. After a couple of minutes gently lift and peek to check for browning. When browned on the bottom gently turn over and brown that side. It’s best not to crowd the pan as shown in the picture. The finished cakes can stay warm in a 200 degree oven draining on a towel. With this recipe I made 6 good size cakes, but if I had wanted to make them as appetizers it could have been 12 or more. If you serve these spectacular crab cakes to guests they will be very surprised to learn these are Paleo. Enjoy!
Pam's Tactical Kitchen 
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