Paleo Crab Cakes
Ingredients
The crab cakes
-
1
pound
lump crabmeat
-
1½
tablespoons
coconut flour
-
2
units
scallions, minced
-
1
tablespoon
salt-free seafood spice blend
-
¼
cup
Paleo mayonnaise
-
to taste
unit
Diamond Crystal kosher salt
-
to taste
unit
freshly ground black pepper
-
1
large
egg, lightly beaten
-
¼
cup
ghee, avocado oil, or coconut oil
For serving
-
1
unit
lemon, cut into wedges
Instructions
- Mix the crab meat with coconut flour, scallions, seafood seasoning, and Paleo mayonnaise in a bowl.
- Gently combine the mixture and season with salt and pepper.
- Fold in the beaten egg carefully.
- Shape the mixture into 8 crab cakes and chill in the fridge for at least 30 minutes.
- Coat the chilled crab cakes with coconut flour before frying.
- Heat a skillet over medium heat and add your chosen cooking fat.
- Fry the crab cakes for about 3 minutes on each side until golden brown.
- Drain the cooked crab cakes on paper towels and serve with lemon wedges.
Nutrition Facts (estimated)
Servings
4
Calories
377
Total fat
26g
Total carbohydrates
12g
Total protein
25g
Sodium
0mg
Cholesterol
0mg
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