Easy Paleo Crab Cakes

Ingredients

• 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

Directions

1. Gently fold the crabmeat, scallions, cilantro, Old Bay, garlic powder, onion powder, almond flour, salt and pepper together in a medium bowl. (Be careful not to break up the lumps of crab.)

2. Combine the eggs and mayo.

3. Carefully fold in the egg/mayo mixture with a rubber spatula until the mixture just clings together.

4. Take a small portion and mold into a cake that's 3 inches across.

5. Repeat with the remaining mixture. 

6. Heat coconut oil in a large, preferably nonstick skillet over medium-high heat.

7. Gently lay the crab cakes in the skillet and pan-fry until the sides are crisp and browned, 3-4 minutes per side.  

8. Serve immediately.

*These are excellent topped with Roasted Red Pepper Sauce.