Most crab cakes rely on bread crumbs as a binder, which is a bummer for grain-free folks. Fortunately, the sheet pan answers the problem beautifully and allows the cakes to hold together without bread. When they are baked, you get a moist, firm cake that’s gently browned.
Excerpted from Sheet Pan Paleo (Ulysses Press, 2016) by Pamela Ellgen.
- 1/2 Cup Mayonnaise, preferably Paleo-friendly mayo
- 1 egg white, beaten
- 2 garlic cloves, minced
- 1 scallion, minced
- 1 Teaspoon gluten-free Worcestershire sauce, such as Lea & Perrins
- 1 1/2 Teaspoon Old Bay Seasoning
- 1 Pound lump crabmeat
- 1 bunch asparagus, trimmed
- 1 Tablespoon olive oil
- Zest and juice of 1 lemon
- Sea salt, to taste
- Freshly ground pepper, to taste
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Whisk together the mayonnaise, egg white, garlic, scallion, Worcestershire sauce, and Old Bay Seasoning. Fold in the crabmeat gently until all of the ingredients are thoroughly integrated without breaking up the pieces of crab. Season with salt.
Form the mixture into six 1-inch-thick cakes and place on the sheet pan.
Place the asparagus on a sheet of parchment and season with the olive oil, lemon zest, salt, and pepper, and then fold the parchment into a package to allow the asparagus a moist environment in which to cook. Place it on the sheet pan.
Bake the crab cakes and asparagus for 15 minutes. Flip the cakes and cook for another 10 minutes until browned and set.
Squeeze the lemon juice over the crab cakes and asparagus.