Paleo Crab Cakes

Paleo Crab Cakes

Ingredients:

30 oz imitation Crab meat

1.5 Tbs coconut flour

2 scallions, chopped

1 Tbs Old Bay Seasoning

1 large egg

2 tsp Spicy Brown Mustard

1/4 c Greek Nonfat Yogurt

dash sea salt

dash ground black pepper

2 Tbs Organic Virgin Coconut Oil

 

Preparation:

Place crab meat in large bowl.  Add coconut flour, scallions, old bay, egg, mustard, greek yogurt, salt and pepper. Fold together gently.

Divide crab mixture into 8 even portions, forming each portion into a flat, round cake.  Place each cake a cookie sheet lined with parchment paper,  about two inches apart.  Place the tray in the refrigerator to firm up, approximately 30 minutes.

Heat the coconut oil in a large frying pan once the cakes are set.  While the oil is heating, fill a shallow dish with coconut flour.  Dip each cake lightly into the coconut flour to lightly dust.  Pat off all excess flour.

Place each cake in the hot oil for about 3 minutes on each side.  Once they are cooked, place them on a wire rack to cool.

Place Form into 8 cakes.  Makes 4 servings.

Pairs great with Baked Sweet Potato Fries.

 

Cal: 304 / serving    Carbs: 33.2 g   Fat: 8.7 g   Protein:  21.2 g

 

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