Tonight Jacquie and I were looking for a seafood dinner. We both love crab cakes, but decided to try to make something with the frozen shrimp we already had in the freezer to be a little bit more graduate-student-budget friendly. You could easily substitute lump crabmeat in for the shrimp and turn out a delicious crab cake. In fact, this recipe was based on the gluten-free crab cake recipe from Jan’s Sushi Bar (some of the best Whole30 recipes and generally awesome food photos on the internet).  One thing that really kills me when ordering crab cakes out is the amount of filler. Since this usually means breadcrumbs, this paleo option eliminates the filler in favor of some fresh onion and celery and chopped dill pickle. We served this with some fresh julienned bell pepper and carrots with whole CSA sungolds, sautéed very quickly in sunflower oil. We also added in some frozen corn that was leftover in the fridge. The cakes were topped with Sriracha-mayonnaise.

Ingredients

• 12 uncooked shrimp, peeled and deveined
• 1/2 small onion, minced
• 1 stalk celery, minced
• 1 dill pickle spear, minced
• 2 tbsp mayonnaise
• 1 tbsp whole grain mustard
• 1 tsp old bay seasoning
• 2 tbsp coconut flour
• 1 egg, beaten
• few grinds of fresh black pepper
• coconut oil

Instructions

Add the shrimp to food processor and pulse a few times to chop. Be careful to leave a good amount of texture and not to puree the shrimp. Alternatively, you could chop them by hand. Combine the chopped shrimp with the rest of the ingredients, except for the coconut oil in a bowl. Form into four cakes and set on parchment paper in the refrigerator for about 30 minutes. Heat coconut oil in a skillet and fry the cakes for 3-4 minutes on each side until golden brown. Serve with a squeeze of fresh lemon and Sriracha-mayonnaise.