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
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