Over the New Year’s holiday, my husband and I created some mightily delicious crab cakes. He is a crab cake fiend, mind you, and I pretty much enjoy anything with shellfish. But, I have never been a huge fan of heavily breaded foods, and crab cakes are no exception. I don’t like anything competing with my crab.
But without the breading, keeping the cakes together can be problematic. We start them out on the stove and then transfer to the oven. This makes them flavorful and allows them time to really firm up before they get flipped.
We had some thyme in the fridge and I was a bit worried the flavor would be off. But we both absolutely love how they tasted, so I am thrilled to share our gluten free, dairy free, crab cakes with you all.
Crab Cakes with Thyme
- 16 oz. lump crab meat, drained and picked over
- juice from 1/2 a medium lemon
- salt and pepper to taste
- 2 eggs, beaten
- 1 TBSP chopped fresh thyme
- 2 TBSP onion, finely chopped
- 2 TBSP celery, finely chopped
- 1 tsp dijon mustard
- 4 TBSP mayonaise (You can make your own from one of many Paleo versions on the web or buy this one from Wilderness Family Naturals, though it is often out of stock.)
- 1 TBSP bacon fat or butter
- Preheat oven to 350 degrees F.
- Mix ingredients from crab to mayonaise in bowl.
- Work through the mixture with your hands to ensure that the ingredients are well-combined.
- Warm a skillet over medium heat. (I prefer cast iron.)
- Add fat to skillet and let it melt.
- Grab a chunk of mixture the size of your fist and place it in skillet. Pat down to form cake.
- Repeat until skillet is full. (You may need to make these in batches, depending on your skillet size.)
- Let cakes fry for 2-3 minutes. Do not flip.
- Put skillet in preheated oven.
- Cook at 350 degrees F for 15 minutes.
- Carefully remove skillet from oven. Gently flip each cake.
- Return to oven and cook for another 10 minutes.
- Remove from oven and serve.