Just because most recipes use breadcrumbs or saltines or some gluten filler doesn’t mean you have to!
Below are some delicious crab cakes we made with some jumbo lump crab we got at Trader Joes.
16 oz crab
1 slice nitrate free bacon cut into thick chunks
1 tbsp Dijon mustard
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
Chop the bacon into thick chunks and cook until browned. Then remove and place in a bowl to use later.
While bacon is cooking mix together crab, eggs, mustard and spices. Don’t mix so well you completely destroy the crab chunks!
Once the crab mixture is combined, form into patties. We made 12 individual cakes.
Then place the patties in the pan that you just cooked bacon in. While patties are cooking on the first side, push a few bacon chunks into the top of each patty. When you turn the patties over, the bacon will cook into them and infuse the whole crab cake with a bacon flavor!
Top the patties with a sauce of your choice (they don’t even really need sauce though!). We did use a little chipotle blue cheese “aioli”. Sour cream can be combined with some blue cheese chunks, dill and chipotle powder to make an easy, tasty sauce!
Serve with a nice light salad! We used arugula, tomatoes, green onions, garlic, and lightly tossed it in our homemade blue cheese dressing!
These crab cakes are high in protein and pretty low calorie! The whole can of crab is just 350 calories! That with just two eggs and one slice of bacon (on top of the fact that you aren’t eating the whole can yourself!) makes the meal great if you are watching your calorie intake!
Sunshine, BBQ and some frozen berries and chocolate. What could be better?
Primal Potato Salad
2 oz Blue Cheese
4 slices of bacon
2 hardboiled eggs
1/2 tbsp of dill
2 tbsp heavy whipping cream
1 tbsp olive oil
1/2 tbsp dijon mustard
Boil potatoes and cook the eggs.
Crisp bacon in pan.
Crumble bacon into bowl with extra bacon grease (yum! haha). Chop up hard-boiled eggs.
Peel the potatoes, dice and add to the eggs and bacon. Add in crumbled blue cheese, dill, cream, olive oil and mustard.
Mix well and refrigerate till chilled.