Easy Paleo Crab Cakes

  • 1 lb jumbo lump crabmeat
  • 3 scallions, green parts only, minced
  • 1 tablespoons chopped fresh cilantro
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 tablespoons almond flour
  • 1 1/2 tablespoons paleo mayo (Primal Kitchen brand is great)
  • 1 large eggs
  • 1 1/2 tablespoons coconut oil
  • Salt and pepper to taste

Gently fold the crabmeat, scallions, cilantro, Old Bay, garlic powder, onion powder, almond flour, salt and pepper together in a medium bowl, being careful not to break up the lumps of crab. Combine the eggs and mayo. Carefully fold in the egg/mayo mixture with a rubber spatula until the mixture just clings together. Take a small portion and mold into a cake that’s 3 inches across. Repeat with the remaining mixture. Heat coconut oil in a large, preferably nonstick skillet over medium-high heat. Gently lay the crab cakes in the skillet and pan-fry until the sides are crisp and browned, 3-4 minutes per side.  Serve immediately. These are excellent topped with Roasted Red Pepper Sauce.

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