Well hello! What have we here? Crab cakes without Old Bay?!
Yes! Let’s try something new and different. I had Penzey’s Singapore Seasoning on hand, and it’s recommended with seafood, so why not? It has a distinctly sweet, citric aroma, with curry-like undertones. It’s very strong too, so it’s perfect for an unexpected crab cake.
Crab cakes are famously delicate, and since I made this before I discovered a great new way to bind crab cakes, I recommend baking these in the oven. Alternatively, I am going to post a different crab cake recipe later that uses pureed shrimp (yes, shrimp!) as a binder, and that works much better for frying in a skillet. You can also use some almond flour if the cakes don’t look sturdy enough, but I like to avoid almond flour in my main dishes, unless it’s a very small amount.
You may have had Chesapeake Bay Crab Cakes, which are traditionally flavored with the spice blend known as Old Bay. Old Bay is a big deal here in Maryland, and since I ran out of it, I tried another spice blend I had on my shelf – Penzey’s Singapore Seasoning. It was recommended for seafood, so I gave it a try, and the results were surprisingly good!
Yields: Serves 4
- 3 cans of wild-caught lump or claw crab meat
- 1-2 tbsp of coconut flour
- 6 tbsp of homemade mayonnaise
- 1 tsp dijon mustard
- 1 egg yolk
- 1 tsp lemon juice
- 3 tsp of Penzey's Singapore Seasoning
Preheat oven to 425. Place an oven rack close to the heating element first.
Open cans of crab meat, and carefully drain as much water as possible. This is key for a crab cake that sticks together. Place crab meat in bowl. If it's still really damp, trying soaking up extra moisture with paper towels.
Combine remaining ingredients in the bowl and gently incorporate with the crab meat. Form into palm-sized balls; you should yield about 5-8 cakes. If you have time, you can place these on a baking sheet in the refrigerator for 30 minutes to firm up, or just be extra careful at the frying stage. I have no patience, so you can skip this step if you want.
Set the oven to broil. Broil crab cakes until golden brown on top, which should be around 5 minutes. Then, reset the temperature back to 425 and continue cooking until the cakes reach an internal temperature of 160 degrees (about 10 minutes). Serve with sliced lemon wedges. I also made a quick side salad of organic mixed greens, grape tomatoes, cucumbers, and red onion with a homemade dressing.
- Preparation time: 10-30 minutes
- Cook time: 15 minutes
- Total time: 25-45 minutes
I’ve always had an interest in Mongolia. It seemed like a mysterious country, full of beautiful landscapes and nomads. Even better, they have barbecue, which is one of the greatest things on Earth.
My husband loves beef, and since I like to have it as a rare treat in our house, I decided to give this a try. I like to eat beef sparingly because of the expense (grass-fed steak is not cheap!), the environmental impact, and…I’m going to be honest here….I’m not the biggest fan of the taste. I know, I know…what kind of Paleo eater doesn’t enjoy beef? Me, is the answer. I like the occasional beef dish, but I don’t make a habit out of it, and I think the world thanks me for it. If you have any questions about the environmental impact of cattle, here’s a good link.
Anyway! Here is my recipe for Mongolian Beef with Cauliflower Stir-Fry Rice. I am working on this recipe so that the sauce gets more of that dark, rich color. I think the key may be adding more molasses, and subtracting some honey. I’ll keep you posted.
Mongolian Beef with Stir-Fry Cauliflower Rice
This is my personally developed version of Mongolian Beef. It may not have that characteristic dark brown sticky sauce that they have in Chinese restaurants, but it’s still good, I promise (and way healthier for you)!
Yields: Serves 2
- 1/8 tsp ground ginger
- 1 clove of minced garlic
- 1/8 cup coconut aminos
- 1/8 cup beef broth
- 1 tbsp Chinese cooking wine
- 1 tbsp honey
- 1 tbsp blackstrap molasses
- 1/8 tsp sea salt
- 1/8 tsp cracked black pepper
- 1/4 tsp crushed red pepper
- Stir-Fry Cauliflower Rice:
- 1 head of cauliflower, riced with a food processer
- 1 tbsp of unrefined organic coconut oil
- 2 cloves of minced garlic
- 1/2 cup minced white onion
- 1 large crown of broccoli, cut into small florets
- 1/2 cup shredded carrots
- 1 bell pepper, diced
- 1/4 tsp sea salt
- 1/4 tsp cracked black pepper
- 1/4 tsp ground ginger
- a sprinkling of crushed red pepper
- 1 lb. grass-fed beef strips (flank or sirloin steak are ideal)
- 1 tbsp of unrefined organic coconut oil
- Salt and pepper to taste
First, start the sauce. Pour all sauce ingredients into a saucepan over medium heat. Once all ingredients have been blended together and sauce is simmering, turn down the heat to medium-low and simmer while you prepare the rice and beef.
You can choose to either start the beef or rice next, but honestly, I would cook the beef first. In a wide skillet over medium-high heat, melt the coconut oil and stir in the beef. Season with salt and pepper. Cook, continually stirring, until no longer pink (approximately 8-10 minutes). Set aside.
Next, get a large stock pot for the cauliflower rice. I would just place it right on the same burner previously set at medium heat for the beef, and melt the next tablespoon of coconut oil. Once the stockpot is heated, add the garlic and onions and saute for 3 minutes. Then add the riced cauliflower, and cook for 7 minutes. Add in the remaining stir-fry vegetables and seasonings and cook until broccoli is bright green, approximately 6 more minutes.
Check on the sauce and see if it's the right thickness for you. If it's too thin, then you can make a thickener of 1/2 tablespoon of arrowroot starch mixed in with 1/4 cup of cold water to add to the sauce. Otherwise, you can wait for it to boil down and reduce.
Mix in the beef with the cauliflower rice, and top with the sauce (or mix it all together, which is what I always do). Enjoy!
- Preparation time: 20 minutes
- Cook time: 15-17 minutes
- Total time: 37 minutes