Roasted Jalapeno Crab Cakes

Added on June 24th, 2012 by our friend from http://www.thingsmybellylikes.com

Cooking Steps

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).
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.
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.
Gently saute the celery and onion in butter for 4 minutes ’til soft. Remove and add to the crab/pepper mixture.
Add the rest of the ingredients and stir until it comes together.
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.
Bake at 375 for 17-20 minutes, turning once.

Serves 3
20 mins
This is a Recipe

Ingredients

  • 1 lb crab meat, shredded
  • 1 stalk celery, finely chopped
  • 1/2 medium-sized yellow onion, finely chopped
  • 1 jalapeno pepper
  • 1 green bell pepper
  • 1 large egg
  • 1 tbsp mayo
  • 1/2 tsp yellow mustard, 1/2 tsp hot sauce, 1 tsp paprika, 1/2 tbsp butter
  • 2 tbsps coconut flour
  • 1/4 cup ground flax seeds
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3 Responses to “Roasted Jalapeno Crab Cakes”

  1. [...] blogs and sites on the web!Roasted Jalapeno Crab Cakes Fast Paleo / Posted on: June 24, 2012Fast Paleo – Slice the jalapeno and green bell pepper vertically. Remove the seeds and white core. [...]

    Roasted Jalapeno Crab Cakes | Paleo Digest, on June 24th, 2012

  2. [...] Recipe courtesy of Fast Paleo. [...]

    CrossFit Newton MA - CrossFit City Line - Stone Shoulders, Weighted Pull Up, Rowing | CrossFit City Line, on June 24th, 2012

  3. I made this recipe and it came out great. I’m new to the Paleo world, so had to make some substitutions since my pantry is not Paleo ready yet. I used orange bell peppers instead of green – probably not a jaw dropper there. I used unsweetened coconut flake instead of coconut powder. I used almond flour instead of ground flax and I added 4 diced scallops for the heck of it. Next time – and there will be a next time – I’ll try it with the right dry goods, but I baked them at 425 for 15 minutes, turning once and broiled for the last 2 minutes. Nice and golden and made a great leftovers with fried eggs the next morning.

    Served this with a spicy thai mayo and got a great response from my partner. Thanks so much.

    LINDA, on July 2nd, 2012

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