August 08 2009

Crab Cakes

By Worker Bee
291 Comments

Note from Mark: You’re on board with the challenge, but what should you eat? No worries. The Worker Bees and I have you covered. Every Saturday and Sunday during the 30-day challenge we’ll be bringing you some delicious Primal recipes. (Sorry, no Weekend Link Love for the next few weeks!) Enjoy!

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There are certain foods that people have very strong opinions about. Often, these opinions are regionally based. If you’ve ever been stuck in the middle of an argument about New York vs Chicago pizza, you know how heated the debate can get. Crab cakes also elicit a strong emotional response. Some cooks swear by Old Bay Seasoning, others use paprika. Some cooks add red pepper, others think it’s sacrilegious to use anything more than diced celery. But across the board, one ingredient seems to remains the same: breadcrumbs. You have to add breadcrumbs to crab cakes to bind them together. Or do you? Questioning these sort of food fallacies is a common practice for modern day Groks. Yes, breadcrumbs hold crab cakes together, but the main reason they’re in crab cakes is to act as filler, so restaurants don’t have to put as much crab in your cake. Making a perfectly delicious crab cake bound together solely by egg yolks is easy to do.

First, let’s talk about fresh crab. You can buy whole crabs, but already picked meat is both easier and usually not much more expensive. Some stores also sell packaged wild-caught crab meat that is pasteurized and refrigerated and slightly less expensive. (this is much different than imitation crab, which should be avoided at all costs). For crab cakes, Dungeness Crab is the most sustainable choice and Blue Crab is a good alternative. Lump meat is the bigger chunks from the body of the crab, often lighter in color with a richer texture. It’s considered the premium part of the crab and you’ll pay premium prices for it. Claw meat has more of a shredded texture – it’s less pretty, but can also be more flavorful (and it often sells for half the price of lump meat.) This recipe uses a combination of the two, for texture and flavor.

Ingredients:

1 pound crab meat, combination of lump and claw
2 egg yolks
1 tablespoon finely chopped shallot or onion
2 tablespoons finely chopped celery
2 tablespoons finely chopped dill
1 teaspoon lemon zest (grated off the outside of a lemon)
1/2 teaspoon hot sauce
1/4 teaspoon paprika
1/3 cup olive oil

Directions:

Bundle the crab in a thin dishtowel and give it a few hard squeezes to release moisture. You’ll probably be able to get a couple tablespoons of liquid to drip out.

Whisk the egg yolks. Add the shallot, celery, dill, lemon zest, hot sauce and paprika. Gently mix this into the crab. The mixture is not going to look like it will hold together, but don’t worry.

To form the crab cakes all you need is a round cookie cutter about 2 inches wide. Using a tablespoon measurement, scoop 2 generous tablespoons of crab into the cookie cutter.

Press the crab down very firmly with your fingers. Gently lift the cookie cutter.

Using this method, you should be able to make at least a dozen crab cakes. Cover the cakes and refrigerate for one hour or more. This helps the ingredients bind together.

Preheat your oven to 375. On the stovetop, heat the olive oil in a pan. When the oil starts to sizzle, use a spatula to slide the crab cakes into the pan. Cook about 2-3 minutes on each side until they are browned and crispy. Don’t put too many in the pan at once.

Use a spatula to scoop the cakes out the pan and onto a cookie sheet. Put in the oven for another six minutes to make sure they are warmed through the middle. Garnish with dill.

The most important steps in this recipe are using the cookie cutter to shape the crab cakes and refrigerating them for at least an hour before cooking. Other than that, let your regional tastes take over. Add red pepper if you like or mustard. Play around with the seasonings. But forget all about the breadcrumbs. You won’t even miss them.

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291 thoughts on “Crab Cakes”

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  1. I had chicken on the grill in mind for dinner. This changes EVERYTHING. Thanks Mark!

  2. being in maryland im well aware of the argument u speak of. this will blow some peoples mind. cant wait to try it. thanks.

  3. Hey Mark, I think you should definitely do a Primal Recipes Book. I’m pretty basic and usually don’t get beyond grilling or frying some meat with veggies and the sort, but all this encourages me to actually get creative and think (one of the rules right? use the brain!) and realize that there is much more variety of flavors and food choices when cooking Primal stuff rather than the old rice/pasta plus what-have-you that is styled so much in Europe. Grok on and keep the good work!

  4. I have to eat in a military chow hall. I don’t think that I can get those ingredients in the salad line. I will live vicariously through you all.

  5. I’m a Maryland native as well. I have never used breadcrumbs in mine, but Old Bay is a must in this part of the country. No celery. Mustard is a plus, even a little mayo. And Blue Crab. The egg holds everything together nicely. And, finally, fried not broiled is my favorite. Not sure why so many restaurants insist on broiling the things these days – probably the whole low fat mentality. These make me hungry just looking at them and I just made crabcakes this week!

  6. I agree with Covo, a Primal Recipe Book would be great. Im a CrossFit Trainer and Im always trying to get my clients to go Primal, but among the myriad of excuses, not knowing what to cook is one of the more common ones. A recipe book would be an easy way to nix that excuse.

  7. Mmmmm….I love crabcakes. Possibly one of the few meals I would use as my “cheat”. Now it looks like I don’t have to!

  8. Here in the Northwest with Dungeness crabs so abundant, this will be a great recipe to have on hand, especially if I’m able to go out and trap the crabs myself.

  9. Crab cakes are one of my favorite things. Always had to try them at any restaurant that served them. Will definitely try this recipe. Another favorite is minastrone soup. any primal recipe for that?

  10. My wife won’t eat anything that lives in water (maybe hydroponic veggies ;^) These seems like something I could make (and eat) by myself… Doug

  11. I make similar cakes with canned tuna. Works when you cant get the fresh stuff.

  12. i’ve never been a big seafood fan, but this post made me hungry for some! looks really good.

  13. Ohhh…. now I am really hungry. I don’t think these would make an appealing breakfast though. Hmmm, maybe lunch!

  14. This sounds awesome… haven’t had crab cakes in a while… This should be good with a nice homemade tartar sauce:

    1 tablespoon greek yogurt
    1 tablespoon mayo
    1 scallion, finely chopped
    1/8 cup finely chopped sour pickles

    1. this will be perfect.I just found an asian market that has live blue crab.

  15. I grew up in Baltimore and I love crab cakes. Recently,I have made similar crab cakes without the breadcrumbs and it works great. I agree with Ibd – Old Bay is a must.

  16. Mouth watering photos! This looks like a perfect summertime dish. I look forward to seeing more, and trying them too!

    1. These look yummy! I’ll definitely be using this recipe to get rid of a lot of the canned crab meat that’s been sitting in my pantry!!

  17. Man those look tasty. I’ve never tried crab cakes (too much planning required – me lazy!), but I might have to try it out!

  18. Dear Lord that looks delicious. I think I shall try that tomorrow.

  19. That looks amazing, I love Crab Cakes! I just grabbed 2 eggs from my Rhody Reds…Nothing like eggs from my backyard with this cious recipe! Grok On 🙂

    1. I just break the egg in my hand over a bowl (just crunch the shell with your fingertips). The whites will run off your hand, between your fingers, and the shell & the yolk will remain in your palm. Learned that in a cooking class, and it feels kinda Primal too 🙂

  20. looks good! I love finding ways to make “old favorites” healthier!

  21. Hmm if only I could eat crab!! Might give this a go with tuna.

    Roger: if you want to get the yolk on its own just pass it between the two “cups” of shell to drain the white off.

  22. Not a big fan of Crab cakes, but I will definitely have to try these at some point.

  23. OMG, these look fantastic. I will definitely be giving this recipe a try. Thanks, Mark and Worker Bees, for giving us new recipes to keep us happy and PRIMAL.

  24. I REALLY want a “Grok On!” T-Shirt. Also, the crab cakes look great. The wife and I are going to try them out.

  25. This looks great. I’d suggest pairing this with Primal remoulade sauce. 1/2 cup of olive oil mayonnaise, 1/2 tsp of dry mustard, 1/4 teaspoon of old bay, and a teaspoon of fresh garlic. Grok on!

  26. Perfect timing, as I am on my way to the farmers market this morning, and there is usually someone selling crab there. Can’t wait to try this recipe.

  27. The crab looks amazing, especially after deadlifts in the AM!

    Any Primal recipe/substitute for malt vineger?

  28. I’ve always been amazed that people will pay outrageous amounts of money for crab cakes that have way more breading than crab. A more honest name would be “crab flavored bread cakes”.

    The hardest part of this recipe will be finding a round cookie cutter in my kitchen. I have some shaped like witch hats, bats, and dog bones, but I don’t think I have a plain old circle.

    Make my shirt black, size small.

  29. Crab Cakes! Love em. Aren’t they the ocean’s Roomba?

    Great recipe!

    I WANT THE SHIRT!

  30. I was a mother’s dream. Put it on the table and I would eat it. I like all food and will at least try it. Crab cakes look delish and I can almost taste them but I would look cuter in the shirt 🙂

  31. mmmmmmm…. crab cakes. I could eat these every meal of every day and it would never get old.

  32. Cool, I’m gunna try this with some of the canned salmon I got sitting in the pantry. I’ve also used flax meal as bread crumbs before. I’m sure coconut flour or almond meal would work decently as well.

    1. Tried these with canned salmon and 1T of coconut flour and 1 egg as binder….along with some onion, hotsauce, cilantro and lime juice. It was really good over mixed greens. Not bad for a thrown together meal!

  33. Looks really good. Surprised they would be good without the bread crumbs, but will give them a try.

  34. This is a recipe I could do. I can only figure out simple things like this… looks good too.

  35. I really appreciate all the recipes and other food advice you offer on this site.

  36. I’m not big into crab myself but my mom will definately appreciate this recipe

  37. Looks great, and something even the kitchen-challenged can handle.

  38. Crab cakes are downright comfort food for my non-primal spouse. Hmmm… a light bulb is flashing here!

  39. I can’t wait to make this…perfect timing too since I need to make up my grocery list soon 🙂

    Thanks worker bees!

  40. That looks great! I haven’t eaten crab in so long. I’m going to try this recipe.

    1. No seafood for me, perhaps growing up landlocked ruined my taste for it, but I sure would like a grok t-shirt! I promise to post pictures of it in the wild.

  41. Man, I love crabcakes, so a primal version will definately be put on my To Make list!!

  42. These look so good! I love crabcakes and can never find any that aren’t mostly breadcrumbs. I also like the idea of making them with tuna or salmon.

  43. Delicious! I’ll make these tomorrow night — thanks for the suggestion, Mark.

  44. As usual, I’ve flagged this recipe post in my RSS reader! So many good ones to try 🙂 Of course, the first response I got when mentioning this was: “Oh yeah, *I* know how to make crab cakes.”

  45. Nice! I am going to forward this to my Dad; he’s not primal but is wheat and gluten intolerant so any burger/patty-type recipe that doesn’t involve breadcrumbs as a filler is fantastic! Thanks for the recipe 🙂

  46. I keep thinking that Crab would be a good addition to my diet – never found a good way to do it though. Thanks for the idea – I’ll give it a whirl…

  47. This is so much better than the food at lollapalooza! And definitely way more Primal.

  48. What great insight! Never thought to use a cookie cutter before. I kept trying to figure out how to keep them from becoming a big ball of mush. I knew the refrigeration helped everything adhere together but I still ended up with a soggy mashed-patty. I like to add some worcestershire sauce for some added kick. Not too much or the taste of the crab will suffer, but just enough to pack a punch.

  49. I don’t mind breadcrumbs in stuff like this as I considered them a necessary binder. Thanks for the binding techniques sans breadcrumbs- good advice for everything from meatloaf to salmon patties.

  50. I’m not usually a big fan of crab, but these truly look too good to pass up!

  51. Costco sells the pasteurized crab meet in a can – look for it in the refrigerated section near the deli meats. I’ve used it before in some recipes and can vouch that it’s pretty good stuff.

  52. Breadless crab cakes are awesome…let’s be honest you only eat crab cakes for the crab anyway, not the bread!!!

    Grok On!!!

  53. This looks great! Why loose the egg whites though? I have used egg to hold ingredients together (often in place of breadcrumbs) but I’ve always used the whites…Is there a tip here, or just a preference? Thanks for the receipe in any case! I smell a PB cookbook Mark!

  54. since I can’t eat wheat, it’s always great to see recipes that don’t include it! it’s just one more reason to follow this great site.

  55. Ocean City Maryland Crab cakes -Phillips … doesn’t get any better than this

  56. Yummm…. I’ll be all about eating some of those. Now, just have to get to the store again.

    That and I want one of those shirts :).

  57. I will have to try these. My fiance and I were talking about crab cakes last night…weird!

  58. My New York born and raised wife uses Old Bay on her crab cakes. I’m going to make these and see what she thinks — sounds like a great recipe!

    Oh, and I’ll wear the shirt when I work out so the other gym rats ask me about it!! (Still waiting on my copy of Primal Blueprint so I can see how to change my workout.)

  59. Looks like I need to add a few items to my grocery list. Maybe I’ll go shopping in my NEW t-shirt!?

  60. Crab cakes are one of my biggest weaknesses!

    It’s nice to see a Primal version. Going to make these this weekend!

  61. It to hot to do that much work for crab, easier to just steam me some legs outside and break them open and enjoy. Having to pick out the meat make you eat slower.

  62. Yum! Never made these before-Ill try with salmon today since I have those on hand…

  63. Crab is some of the most wonderfully flavored meat on the planet (especially the tiny slivers down in each leg).

    I’m going to try the recipe, but I’ll substitute lard (the king of cooking fats) for the olive oil. Lard is much better than olive oil at taking cooking heat without oxidizing (I do like olive oil on salads, however).

  64. Who needs bread in crab cakes anyway?

    This looks exquisite.

    I’m off to Trader Joe’s to get some lamb and, I hope, some real crab meat. My husband and I hope to make the dish tomorrow.

  65. Hmm… never been much for seafood, and never tried crab, but things can change. Those look good!

  66. I only recently started liking crab as an adult. Apparently I used to eat it all the time as a small child. This recipe looks lovely. I’ll keep an eye out for some good quality crab.

  67. My wife is from Louisiana, so she KNOWS crab cakes. We’ll have to give these a try and let you know what she thinks.

    (t-shirt, t-shirt, t-shirt… just trying to get some good mojo goin’… t-shirt, t-shirt, t-shirt…)

  68. OMG, I have been DYING for salmon cakes. I’ve totally gotta tweak this recipe for salmon, maybe with a horseradish aioli!

    I’m so proud of my mom for picking up a few of my Primal habits- at least on days when I eat at her house. I can’t wait to make these for the family, and totally WOW them on how yummy Primal can be. 😀

    I’ll win them over yet!

  69. I was JUST at the market drooling over crab. Ultimately decided to not get it, due to price. Now I see this. Going back now…

    🙂

  70. I love buying Crown Prince Fancy White Crab Meat to make my cakes!

    Great Recipe!

  71. Is Canned Crab Meat ok? I think i remember seeing in a store cans of wild caught canned crab meat, and it wasn’t cheap. I just don’t want to buy something that’s not the real thing.

  72. FIrst of all, those look delicious! Second of all, I’ll take a small black and red t-shirt please 🙂

  73. I’m trying this as soon as I lay my hands on some good crab meat. Thanks for the awesome recipe! I would suggest some cream-based sauce flavored with dill to go with this.

  74. Awesome recipe! I’ll have to try it out soon. Garnishing will fresh dill is definitely the way to go.

  75. Great! More crab and none of that bread filling mixed in like some restaurants make theirs with.

  76. I grew up on crab cakes, and these look pretty good! That’s pretty crabby!

  77. love crab, but never really cared for crab cakes because after a few bites you get overwhelmed by breadcrumbs… but THIS recipe looks terrific! …now I know how I’m going to use the crab legs I’ve got chillin’ in my freezer

  78. I love crab cakes, but I have always eaten the kind with breading. I’ll have to try this!

  79. Ooooh la la! That’s what I adore about digesting Mark’s Daily Apple! Could sustained movement, leaving the breadcrumbs out of the crabcakes, hoisting a few sandbags, and sprinting down the beach really be the key to looking like a Greek Goddess? I’m convinced that you’ve found the secret. Thanks for sharing it!

  80. The crab I see when I’m hiking are pretty small. Barely appetizers. Thanks for the chance to win a shirt.

  81. I love crab cakes but have never tried to make them. These look easy and scrumptious – will give it a go soon!

  82. I’m still so leery of anything involving seafood, but really I now live in an area (SF, CA) that has good fresh seafood readily available, so I have absolutely no excuse!

  83. I never thought I’d like crab…until I actually tried it. Crab cakes are awesome, and it is good to know you can make them bread-less.

  84. the most amazing thing, beside the great-sounding recipe, is the huge group of commenters.What a difference you are making with all your information!

  85. Mmmmm…gonna try these.
    I’m workin’ hard on the recipe video. The Vibram shoes WILL BE MINE!!!

  86. Second vote for Phillips in Ocean City, MD for all you can eat fresh seafood and crab cakes! Amazing Grok food! LOL

  87. Thanks for all the excellent food suggestions. I made the Carrot Walnut bread for dinner last night, and will be making Fennel and Dill Omlet for breakfast tomorrow.

    It sure makes going primal easy!

  88. Mmm…I have only had “bread-free” crab cakes a couple of other times at a pretty high dollar restaurant. So great to see a recipe that I can make at home!

  89. I think I would enjoy these, I’m sure I have a tin of crab in the cupboard. I’m always on the lookout for something that’s simple and quick to make, this recipe fit’s the bill. I hope you do compile a recipe book, I would definitely buy it.

  90. Looks good! Is Old Bay Seasoning an East Coast thing?

    I still want a spear to go with my T-Shirt when I go hunting in the market.

  91. i use the almond flour instead of bread crumbs in crab/fish cakes, to make chicken fingers or schnitzel.

    Yum!

  92. If you have a trader joe’s in your area they have lump meat crab in the refrigerated section and like everything else in the store the price is great. I think it’s 8.99 for a 16 oz can IIRC. Don’t get the small cans that are not lump meat…they are usually full of shell bits.

  93. Thanks for such a well-laid out, comprehensive recipe. I’m gonna have to walk like a crab to the supermarket and get started on the lil’ fellas!

    Tim

  94. I’ll have to get around to making these sometime, they look quite delectable.

  95. going to try these at the firehouse; good alternative to blackened fish tacos;

  96. That looks like an awesome shirt! I would love to have one of those and rep the Paleo lifestyle when I go to the gym or go to class.

    Grok On!

  97. The black t-shirt would look great on my son’s new primal body so if I win it will be a gift to him.

    The crab cake goes into my recipe file. It looks yum-o.

  98. OMG! This recipe is Awesome! I swapped out the crab meat with some Bumble Bee Mackerel 1.82 per 15 oz can…the whole family LOVED IT!

    Thanks (again) Mark

    Steve

  99. You can make a cookie cutter by taking the top and bottom off of a small can… Will be trying these soon!

  100. Ya know, it’s post like this that make it hard to swallow my grilled meat & veggie dinner every night. Who knew it could be that easy?
    thanks

  101. Glad to read above that Costco has crab meat in a can – what little crab is available in desert grocery store meat counters is not appealing!

  102. Almost makes me wish I wasnt scared of seafood!

    Im definatley an inlander Grok!

    -Kane

  103. Just had Leftovers a la King tonight — a great primal recipe. I’ll take my t-shirt in L so I fit into it once I drop all my Korg weight!

  104. These look great! Kinkead’s in DC has my favorite crab cakes… lots of lump meat and no bread filler. I never even liked crab cakes until I split one of those with a friend.

    I might just have to make me some!

    TrailGrrl

  105. Looks great. trying to create a primal sauce for them. something with paprika and homemade mayo.

  106. I’m trying to convert an ovo-pesca-tarian to the primal blueprint. recipes like this really help.

    thanks mark.

    ps. the primal blueprint changed my life.

    can I have a shirt?

  107. I used to make Tuna Cakes like this, same principle. Before I went primal, We used to mix in cheese. Gone are those days, not that I miss them.

  108. Crabcakes are a personal favorite. There is one restaurant here that makes them without bread crumbs and they don’t seem to appreciably raise my blood sugar. Look forward to trying these. Thanks!

  109. My husband and I love crab cakes and I will definitely try these out! I was just pondering the salmon patties my mom made for us growing up and wanting to try my hand at making a more primal version. I think this will fit the bill nicely.

  110. Love crab cakes, Hate green pepper, why do they always put green -freakin’-pepper in them. These I have to try!

  111. Oh yum they look great, I’ve never cooked with crab, best it’s time I did. Would be great for the summer BBQ too!

  112. Not a big seafood fan….going to have to experiment with this recipe!!

  113. Hmm, if this is anything like the simple bacon and scallops recipe from a month or so ago, it will be DELICIOUS!!

  114. I will try this recipe tomorrow, substituting turkey as crab is not readily available here. Simple recipe with fresh ingredients are great!

  115. Going to costco/grocery store tomorrow to pick up the ingredients. Looks great

  116. Darn… now I wish I had seen this before I went shopping… I need to try this recipe.

  117. Love crabcakes but never tried making my own. This recipe looks like the perfect excuse to give it a shot.

  118. That looks tasty! Unfortunately, every time I’ve eaten crab (twice), I felt like I’m going to die for the next several hours. Stupid allergies.
    /me wonders if 11:31 Central time counts as ‘before midnight’

  119. MMmMMMmmm. I’ll probably use coconut or sesame oil though, as using olive for frying is above it’s smoking point.

  120. Any commenbts on this pleasum ?

    I know too little to know if this is wholly wrong or partially

    Just read th comparison between man, dog and sheep and I noticed they conveniently left out the small intestine comparison. The small intestine, as you know is tremendously important in digestion. It is responsible for absorbtion of nutrients and is very long in herbavores and very short in carnivores.
    There’s a good reason he left that out of the comparison. Ours is very very long and dogs are very very short. Here are a few comparisons you might also be interested in.

    * Meat-eaters: have claws
    Herbivores: no claws
    Humans: no claws

    * Meat-eaters: have no skin pores and perspire through the tongue
    Herbivores: perspire through skin pores
    Humans: perspire through skin pores

    * Meat-eaters: have sharp front teeth for tearing, with no flat molar teeth for grinding
    Herbivores: no sharp front teeth, but flat rear molars for grinding
    Humans: no sharp front teeth, but flat rear molars for grinding

    * Meat-eaters: have intestinal tract that is only 3 times their body length so that rapidly decaying meat can pass through quickly
    Herbivores: have intestinal tract 10-12 times their body length.
    Humans: have intestinal tract 10-12 times their body length.

    * Meat-eaters: have strong hydrochloric acid in stomach to digest meat
    Herbivores: have stomach acid that is 20 times weaker than that of a meat-eater
    Humans: have stomach acid that is 20 times weaker than that of a meat-eater

    * Meat-eaters: salivary glands in mouth not needed to pre-digest grains and fruits.
    Herbivores: well-developed salivary glands which are necessary to pre-digest grains and fruits
    Humans: well-developed salivary glands, which are necessary to pre-digest, grains and fruits

    * Meat-eaters: have acid saliva with no enzyme ptyalin to pre-digest grains
    Herbivores: have alkaline saliva with ptyalin to pre-digest grains
    Humans: have alkaline saliva with ptyalin to pre-digest grains

    1. From the Weston A. Price website (http://www.westonaprice.org/traditional_diets/caveman_cuisine.html).

      There is much more than this, but this excerpt seems relevant to your arguments.

      Caveman Cuisine

      By Sally Fallon and Mary G. Enig, PhD

      “… Dr. Walter L Voegtlin argues for the high fat model in his book The Stone Age Diet, published in 1975. Humans are carnivorous animals he asserts, and the Stone Age diet was that of a carnivore-chiefly fats and protein, with only small amounts of carbohydrates. He notes that like the carnivorous dog, man has canine teeth, ridged molars and incisors in both jaws. His jaw is designed for crushing and tearing, and moves in vertical motions. Mastication of his food is unnecessary and he does not ruminate. His stomach holds two quarts, empties in three hours, rests between meals, lacks bacteria and protozoa, secretes large quantities of hydrochloric acid and does not digest cellulose. His digestive tract is short relative to body length, his cecum is nonfunctional and his appendix vestigial. His rectum is small, contains putrefactive bacterial flora and does not contribute to the digestive process. The volume of feces is small; digestive efficiency borders on 100%; his gall bladder is active and well developed. Both the dog and man feed intermittently and can survive without a stomach or colon. The herbivorous sheep, by contrast, lacks canines, has flat molars and incisors only in the lower jaw. His jaw is designed for grinding and rotary movments. Mastication and rumination are vital functions. His stomach holds eight and one-half gallons, contains bacteria and protozoa, never empties and has but weak production of hydrochloric acid. His colon and cecum are long and capacious; the cecum performs a vital function; the bacterial flora of his rectum is fermentative rather than putrefactive; feces are voluminous; gall bladder function is weak or absent; and total digestive efficiency is 50% or less. The sheep feeds continuously. He cannot live without his stomach or colon. His entire digestive tract is about five times longer, as a ratio of body length, than that of man and his dog.”

      I encourage you to read the full article.

  121. Thank you for the great recipes!! Makes it more exciting when you can share it with friends throughout the world! I love fish and crab is on my list 🙂 Thank you so much!!! -Angela

  122. Great job, Worker Bees! I love crab cakes. Oh… and I’m a hard-core Chicago style pizza eater…. any Primal substitution suggestions?

  123. Never really been a big fan of crabs, either kind =), but maybe i should try this one.

  124. I just got home from Sea Trial with a Maersk rig, got home, ate clean oatmeal + peanutbutter + banana + raisins.

    Did a mini crossfit WOD. Did swim sprints. Caught some sun. Took graduation photos at the Singapore Supreme Court on my rest day. Did more swims. Napped. Did 100m sprints.

    Now I’m really hungry for some crab cakes! And I’d definitely would want to win a Grok Tee!

  125. This sounds wonderful. I will try this with crab meat, as well as separately with fish.

  126. I just saw crabcakes on a menu Friday night and had to pass them by, even though I love them. Thanks for the recipe!

  127. Way to kill an IF buzz by waking up and the first thing you see are these “salivatingly” yummy-looking crab cakes. Thanks, Mark.

  128. love the recipe – although I am one of those who thinks that a little (ok , alot) of Old Bay makes everything that much better! Yum!

  129. In Baltimore we might like this served with an ice cold National Bohemian or Natty-boh. Not primal but I cant seem to eat crab without a beer to wash it down.

  130. To get the crabcakes to hold together a bit better during mixing, you can use the eggs and olive oil to make a homemade mayo. Then, use that mayo when mixing things up. You can also then add some lemon juice, mustard powder, Worcestershire sauce, Tabasco, and some chopped capers to any leftover mayo for a homemade tartar sauce to have with the crabcakes.

  131. Just received my Primal Blueprint book yesterday! Logged into this website for the first time this morning. The timing of this post is perfect as we’re headed down to the pier – will pick up some fresh crab tonight!

  132. Im sure grok was dug to find some crabs, and then roasted them on the fire for a nice meal! I just had a great workout idea! Digging in the sand!

  133. Super simple, super quick recipe. There’s no reason not to make these if you’re a seafood lover. The only problem might be in sharing them!

  134. Crab! I’ve had salmon cakes before, and there’s often more potato than fish in them. Need to try this variety!

  135. There is a restaurant in my neighborhood that uses wild rice instead of the bread crumbs. That may be an option for some

  136. the crabs here in korea are primarily teeny tiny but i like that i can substitute other local seafood in this recipe and still have a delightful, primal meal. thanks for the idea!

  137. Woo hoo! I’ve been looking for a non-bread-containing crabcake recipe, and here it is! Now where did I put the crabs…?

  138. As someone that has never had the pleasure of tasting crab, I am greatly intrigued – and re-writing this weeks shopping list!

  139. refriferation is really the key to holding together till crisping up..caught a flounder night before and stuffed it with tons of crabmeat..with a flashlight and gig..very grokish

  140. Thanks! I’ve tried to make crab cakes without the breadcrumbs with varying success. I always thought the best crab cakes are those with the least breadcrumbs anyway. Thanks for the method.

  141. First crab cake recipe I’ve ever seen that omitted bread crumbs!

  142. I use a different set of ingredients that seems to taste well. Here’s what I use:

    Crab lump, 2-3 whole eggs, salt to taste, red chilli powder, fresh ground pepper, chopped onions, chopped cilantro, lemon juice, almond meal(about 1/4th the amount of crab), fresh cream. The almonds will give a nice nutty flavor to the the dish and also adds volume and healthy fats. Cook using butter.

  143. I’ve never had a crab cake (at least not that I know of). I don’t see the point of adding anything to my crab. Just boil it in the shell, and crack and eat. (you aren’t primal if you need a pliers or break the shell open)

  144. I have made these twice, once baked and once sauteed and both times they were very good. I added real mayo for flavor and finely shredded unsweetened coconut flakes to help bind them. The coconut helped out a lot and I didn’t need to use a cookie cutter to form the cake.

  145. my mom makes them. i seen her make them too. i was hesistant to eat it. i saw her use soybean oil. the crabmeat and eggs didn’t contain any omega3’s and it wasn’t organic. the crab meat contained some type of nitrate too. every time i put something like nitrates my body reaction to it is that my nose is runny and my eyes are somewhat feels watery and red. i suggested a better way to make them but she totally TOLD me she don’t care.

  146. I love crab cakes but HATE Old Bay seasoning. It ruins the recipe in my opinion. I’ll definitely try these!