PALEO SHRIMP CAKES WITH TANGY LEMON AIOLI

I spent most of my childhood growing up in the South and on the East Coast. Fresh blue crab is readily available in those regions and crab cakes are kind of a big deal. Unfortunately, fresh crab meat is not quite as common here in Europe. I’ve been craving crab cakes lately though, so I knew I had to come up with some sort of suitable substitute. I’ve heard of Thai shrimp cakes before, so I thought why not use shrimp for my fake crab cakes? And so these lovely crab cake-esque shrimp cakes were born!

OMG, y’all. So good. 😍

I was actually pretty surprised at how well these turned out and how much they taste like real crab cakes. Minus the taste of the crab itself, of course. If you’re in the mood for crab cakes but can’t find fresh crab or want something a bit more affordable, these shrimp cakes will not disappoint.

Not only are they super delicious, but they are also paleo, dairy free, gluten free, Whole30 compliant, and relatively low carb! I’ve replaced the traditional breading (i.e. crackers, panko, or breadcrumbs) with flax meal and arrowroot powder.

INGREDIENTS

• Lemon Aioli
• ¼ cup paleo mayonnaise
• 2 tsp fresh lemon juice
• ¼ tsp dijon mustard
• Zest of 1 lemon
• ⅛ tsp sea salt
• 1 pinch garlic powder
• Shrimp Cakes
• 1 lb (450g) shrimp, peeled and chopped
• ½ red bell pepper, diced
• 1 egg
• ¼ cup arrowroot powder
• 3 Tbsp flax meal
• 3 Tbsp chopped parsley
• 1½ Tbsp capers
• 1 green onion, sliced
• 1 Tbsp fresh lemon juice
• 1 Tbsp Old Bay seasoning
• 1 tsp whole grain mustard
• 1 tsp dijon mustard
• ½ tsp garlic powder
• ¼ tsp sea salt
• ¼ cup (52g) grass-fed butter, ghee, or avocado oil

INSTRUCTIONS

1. Lemon Aioli
2. Mix all ingredients together in a small bowl.
3. Set aside.
4. Shrimp Cakes
5. Mix all ingredients together in a medium-sized bowl until well combined. Don't overmix. The mixture should stick together some, but still be relatively loose. It will not be thick like a dough.
6. Melt butter, ghee, or avocado oil in a large cast iron skillet over medium-low heat. You want a good layer of oil, so if your skillet is very large then you may need a bit more butter/oil.
7. Once the butter/oil is hot, scoop up ¼ cup of the shrimp mixture and gently place it in the pan. I use a ¼ cup measuring cup but you can also use an ice cream scoop or large spoon.
8. ..................

For Complete Instructions : kitscoastal.com

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