I need your help! As many of you know, 3 years ago at this time I was living in the Philippines playing the part of Elsa the “tall,” blonde, American in a foreign land. When I wasn’t singing “Let It Go” to little girls, I was volunteering with a Christian microfinance organization. My partner organization here in the states, PEER Servants, is holding their annual Lydia Awards where you can vote on the micro entrepreneur you think is most deserving of funding that will greatly increase their micro-endeavors. Click on this link to read their inspiring stories and cast your vote!

PEER Servants Lydia Awards Voting

I really try not to be biased, but I have a soft spot in my heart for the Center for Community Transformation (CCT) in the Philippines, and in the spirit of their nominee, Mimosa Cortez, a seafood catcher and processor in the Philippines, here’s a recipe for some healthy & delicious crab cakes! Because what’s a cooking blog after all, without some food!

Instead of the traditional breadcrumbs typically used in crab cakes, I substitute coconut flour which has a similar binding effect, is super high in fiber, and yet does not make the crab cakes taste like coconut!! This recipe is great for anyone who’s gluten-free, grain-free, low-carb or just trying to find healthy substitutes. I top the crab cakes with whatever herbs & shaved veggies I have on hand – fennel, celery, radishes & summer squash are all excellent, tossed simply with lemon juice & olive oil. And if you’re really looking to go all in, make some mashed cauliflower or creamy grits and use that as your base. This meal can be on the table in 30 minutes and you’ll feel like you are eating at a restaurant!

The recipe is below, and if anyone would like to learn more about why in the world I lived in the Philippines, and read some pretty incredible & hysterical accounts of my time there, check out the links to related blog posts at the bottom of this post!

Recipe: Paleo Crab Cakes with Shaved Vegetable Relish

Serves 4

For the crab cakes:

1 lb crab (claw meat is a cheaper option to lump and works just fine!)

1 egg

3/4 c celery, small dice

3 TBSP coconut flour

2 TBSP mayonnaise, preferably made with avocado or olive oil

2 TBSP parsley, finely chopped

1 TBSP lemon juice

1/2 TBSP dijon or whole grain mustard

1/4 tsp sea salt

1/4 tsp ground pepper

1/2 tsp cajun seasoning

Preaheat oven to 425° and line a sheet tray with parchment paper. Combine all ingredients and form into roughly 1/2 c balls. Slightly flatten into discs and place on baking sheet. Bake for 12-15 minutes until cooked through and slightly golden. Top with shaved vegetable relish.

Shaved Vegetable Relish

Use a combination of whatever vegetables you have on hand or can get your hands on. Here are some suggestions:

1 summer squash or zucchini

1 fennel bulb

2 celery stalks

1/2 bunch radishes

a mixture of celery leaves, parsley, dill, taragon, basil or whatever other herbs you have on hand

2 TBSP extra virgin olive oil

1 TBSP lemon juice 

salt & pepper to taste

While the crab cakes are in the oven, using a mandolin or vegetable peeler, thinly shave your vegetables. Combine with herbs, lemon juice, olive oil, salt & pepper. Taste & adjust seasoning. The warm crab cakes with cool relish is a great contrast. Hope you enjoy!