Tuesday, April 30, 2013

Veggie "Crab" Cakes

I've got a delicious savory treat to share with you today. I wasn't exactly sure what to call these patties because they remind me of a few things: a combination of crab cakes and potato cakes, maybe even salmon cakes - but they contain NO crab, potatoes, or salmon. They're vegetarian, low carb, and grain free. Woo hoo! They're dense, moist, and flavorful and are perfect as an appetizer, a party food, or as part of dinner as I've been doing - they're great as a side dish to a big salad.

The secret ingredient in these healthy cakes is cauliflower which I've become a big fan of in the past year. J and I routinely made cauliflower mashed potatoes to go with a wild meat roast in the winter, I've made cauliflower pizza crusts, and you've seen my crazy mint chip ice cream recipe using cauliflower as the featured ingredient. 

I served the cakes on a bed of arugula and added a dollop of dill and spinach avocado cream on top. Basically just my avocado caesar dressing with no cashews, less water and addition of spinach and fresh dill. 

Veggie "Crab" Cakes
Paleo - Low carb - vegetarian - grain free

These are great hot, but they're just as delicious cold the next day! And remember a dollop of avocado dill cream on top. If you want to make them taste more like fish cakes, add some powdered kelp or dulse. 

1 cup packed, cooked cauliflower florets
1 egg
1/4 cup packed finely grated parmesan cheese
3 tablespoons almond flour
3 tablespoons coconut flour
2 tablespoons chopped parsley
2 tablespoons chopped green onion
2 tablespoons finely chopped red bell pepper
1/4 teaspoon salt
Cayenne, to taste
Black pepper, to taste

Puree the cauliflower and egg in a food processor. 
Add the remaining ingredients. Pulse to combine thoroughly. 
Use an ice cream scoop or 1/4 measuring cup to scoop patties.  Flatten slightly.
Heat some coconut oil in a frying pay and shallow fry on medium high heat on each side. 

Did you catch my peanut butter crunch granola bars?  

Happy Tuesday!
Part of Allergy Free Wednesdays


  1. These look delicious!

    Is there a way to make them without egg...I am allergic!!!!

    Also, I would love to add some salmon or tuna to the mix (allergic to crab)...Would I need to reduce the amount of cauliflower or other ingredients?


    1. There is NO crab in these! If you want salmon you can sub for half the cauliflower.
      Not sure about egg sub - you can prob do flax instead. 1 tbs ground flax : 3 tablespoons water.

  2. Crab cakes use to be my favorite! I'm gonna veganize these!! :) mmm!

    1. Awesome! Im thinking nutritional yeast would work in place of the parmesan. and flax egg! :)

  3. Yet again, I never would have guessed there was cauliflower in these.

  4. What could we use as a substitute for parmesan for those of us allergic to dairy?? They sound wonderful!

    1. You could try nutritional yeast with an additional few pinches of salt and drizzle of olive oil.

  5. 1. I am so proud of you for keeping your head high and creating such wonderful new dishes right now.
    2. It was so beautiful in Toronto today, so I looked up SL hopefully for you... and it said -3. I'm so sorry darling! Summer has GOT to reach you soon!! xoxo

    1. I KNOW but 21 next week!!! And thank you :) Safe and happy travels my dear! xo

  6. There are way to many herbs in this recipe to taste the delicate flavor of crabmeat. I am an Eastern Shore crab eater and we like to TASTE the crab meat!

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