Louisiana Crab Cakes

After trying plenty of different recipes over the years I have finally figured out crab cakes!  Thanks to the traditional Cajun spices, these guys have a fantastic spicy punch that will have you yelling "aayyeee".  Personally, I prefer my veggies chopped so finely that I can barley tell they are there.  If you prefer the larger bits or just don't want to take the time to pulverize your veggies you can just do a regular dice at the chopping block. (I am finally learning to embrace quirky things that make me happy and tiny bits of veggies in my crab cakes is one of them.)

Louisiana Crab Cakes
Written by Rebecca Lane
Makes 10

Ingredients:

• 1 TBSP Grass fed Butter or ghee
• 1 TBSP Coconut Oil
• 1/2 Shallot; finely diced
• 1/2 cup Green Bell Pepper; finely diced
• 1/2 cup Red Bell Pepper; finely diced
• 2 cloves Garlic; finely minced
• 1/4 cup fresh Parsley; minced
• 1/4 tsp Hot Sauce (I use Louisiana Hot Sauce)
• 1/2 tsp Gluten Free Soy Sauce (I use Tamari)
• 1 1/2 tsp Crab Boil Seasoning (I use Zatarain's Shrimp & Crab Boil)
• 1/2 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 1/2 tsp White Pepper
• 1 6 oz can White Crabmeat
• 1 6oz can Lump Crabmeat
• 1/2 c Grain-free Bread Crumbs ( click here for my favorite paleo recipe)
• 1/2 cup Mayo
• 2 tsp Dijon Mustard
• 2 Eggs; lightly beaten
• 4 TBSP Coconut Oil

Here's what ya do:

1. Melt butter and coconut oil in a medium skillet over medium heat.
2. Add shallots, bell peppers, garlic, parsley, hot sauce, soy sauce, crab boil, salt and black and white pepper. Sautee until veggies are very tender; about 15 minutes. 
3. Meanwhile, mix crab meat, bread crumbs, mayo, Dijon mustard and eggs in a medium sized bowl. 
4. Let veggie mixture cool for about 10 minutes and then add it to the crab meat mixture.  If you skip the cooling process you will end up with scrambled egg bits in your mixture.  That texture would just be nasty!
5. Refrigerate for 30 minutes.
6. Melt 4 TBSP Coconut Oil in a cast iron skillet over medium-high heat. (The heavier the material of your cookware, the crispier the crust will be.)
7. Remove from fridge and get ready to get your hands dirty! (i.e. wash your hands please!)
8. Toss mixture with your hands to redistribute the liquids evenly.
9. Form cakes about the size of your palm pushing in the sides and top so that it is firm.
10. Carefully place cakes into hot oil and fry for 3 minutes per side or until you get a lovely golden brown crust.
11. Enjoy hot or room temperature!