Roasted jalapeno Crabcakes

Source: thingsmybellylikes.com
Course: Sides
Preperation time: 40min
Cooking Time: 20min
Serves: 3

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
2 Tablespoon(s) Coconut Flour 0 0 2 2 2 2 28 28
1/4 Large Yellow Onion, Chopped 0 0 1 1 1 1 17 17
1 Tablespoon Homemade Paleo Mayo 0 0 0 0 3 3 23 23
1 Pound Crab Meat 27 27 0 0 2 2 132 132
1 Large Green Bell Pepper 0 0 3 3 0 0 11 11
1 Teaspoon Hot Sauce 0 0 0 0 0 0 0 0
1 Medium Jalapeno Pepper 0 0 0 0 0 0 1 1
1 Large Egg(s) 2 2 0 0 2 2 26 26
1/2 Teaspoon Mustard 0 0 0 0 0 0 1 1
1 Stalk Celery, Chopped 0 0 0 0 0 0 2 2
1/2 Tablespoon Butter 0 0 0 0 2 2 17 17
1 Teaspoon Paprika 0 0 0 0 0 0 2 2
Total: Approximate Nutrition Info, Per Serving: 31 7 12 259
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Instructions

  1. Slice the jalapeno and green bell pepper vertically. Remove the seeds and white core. Place, skin side up, on a lined baking tray and put under the broiler/grill on a high heat for about 7 minutes ’til blackened (don’t worry about how black they get, you’re not using the skin).
  2. Remove from broiler. To loosen the skin you need to steam them, I did this by placing them on a flat surface and putting a bowl over the top to trap the heat. You can also put them in a sealed ziploc bag, but I fear putting hot food in plastic containers.
  3. After ten minutes, remove and gently peel the skin from the peppers. They should be very soft, chop them finely and put in a large mixing bowl with the crab.
  4. Gently saute the celery and onion in butter for 4 minutes ’til soft. Remove and add to the crab/pepper mixture.
  5. Add the rest of the ingredients and stir until it comes together.
  6. Take about a handful and shape into a fist-sized patty. Depending on the size of your hands, it should make 6. Chill in the fridge for at least 30 minutes.
  7. Bake at 375 for 17-20 minutes, turning once.
Visit thingsmybellylikes.com for the full instructions.

Notes


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