Cauliflower Crab Cakes

A couple weeks ago, I shared a printable for produce by the month. I’ve been working to create recipes, which include what is in season and among the vegetables in January is cauliflower. I loved mashed and cheesy cauliflower, but I wanted to try something different. 

Cauliflower Crab Cakes

Have you ever considered using cauliflower as breading? This is what I wondered when I decided to try making crab cakes with cauliflower instead of crushed crackers or breadcrumbs.

Cauliflower Crab Cakes Cauliflower Crab Cakes Cauliflower Crab Cakes

Cauliflower Crab Cakes Cauliflower Crab Cakes

I don’t fry foods often, but when I do I usually use grapeseed oil. Grapeseed oil is a great option because it has a high burn temperature and is light in flavor. It’s also rich in vitamin E! If you’re unsure of what oil to use with certain foods, you should check out my post on how to choose the right kind of oil.

Will you be using cauliflower to replace your breading? 

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Cauliflower Crab Cakes

Cauliflower Crab Cakes
Cauliflower Crab Cakes
Print Recipe
I made these cauliflower crab cakes in an attempt to replace cracker or bread crumbs from the crab cake recipe and they turned out wonderful. This recipes makes 8 one ounce crab cakes.
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Cauliflower Crab Cakes
Cauliflower Crab Cakes
Print Recipe
I made these cauliflower crab cakes in an attempt to replace cracker or bread crumbs from the crab cake recipe and they turned out wonderful. This recipes makes 8 one ounce crab cakes.
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. In a small bowl, mix together crab meat, seasoning, mayonnaise and thyme. Set aside.
  2. Roughly chop cauliflower and finish them in food processor until they are tiny bits. Pour and mix them in with crab mixture.
  3. Use about a 1/4 cup to make medallion sized cakes.
  4. Optional: Freeze for 20-30 minutes to help keep them from falling apart as you fry them.
  5. Fry in oil for 3 minutes on each side. Serve and enjoy.
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