🦀 Carnivore Crab Cakes
Ingredients:
1 lb (450g) lump crab meat (real crab, preferably wild-caught, well-drained)
2 large eggs
2 tbsp pork rinds, crushed finely (acts as a binder; optional)
1 tbsp beef gelatin (optional but helps with binding)
2 tbsp grated Parmesan or aged hard cheese (optional; omit for strict carnivore)
1 tbsp butter or tallow (for frying)
1 tsp salt
½ tsp white pepper (optional, omit for strict zero-plant carnivore)
Optional: 1 tsp Dijon mustard (technically not carnivore; skip if strict)
Instructions:
Prep the Crab Meat: Make sure your crab meat is well-drained. Gently pick through for any shell fragments.
Mix: In a bowl, beat the eggs, then mix in crab meat, pork rinds (or gelatin), Parmesan, salt, and optional ingredients.
Form Cakes: Shape the mixture into 4–6 small patties. If too loose, add more pork rind crumbs or a touch of gelatin.
Chill: Let the patties sit in the fridge for 20–30 minutes to firm up.
Fry: Heat butter or tallow in a skillet over medium heat. Fry crab cakes 3–4 minutes per side, until golden and crispy.
Rest: Let them sit on a wire rack for a couple of minutes to firm up before serving.
🧈 Carnivore Butter Mayo
Ingredients:
1 stick (½ cup / 113g) unsalted butter, melted and cooled slightly
1 egg yolk
1 tsp lemon juice or apple cider vinegar (optional—omit if strict carnivore)
½ tsp salt
Optional: 1 tsp bone marrow (adds flavor and nutrition)
Instructions:
Prep: In a tall, narrow container (like for an immersion blender), add egg yolk, salt, and optional lemon/vinegar.
Emulsify: Slowly drizzle in the warm melted butter while blending with an immersion blender. It should thicken quickly into mayo.
Adjust: Taste and adjust salt. Add bone marrow or even bacon fat for richness.
🧑🍳 Serving Suggestions:
Serve crab cakes hot with a generous spoon of butter mayo on top.
Garnish with a small sprinkle of sea salt or crumbled crispy bacon (optional).
Pair with soft-boiled eggs or a seared steak for a full carnivore meal.
