Low Carb Crab Cakes w/ Roasted Red Pepper Sauce

• Gluten free
• Paleo

• Seafood

  • 1 cup Lump crab meat

• Produce

  • 2 tbsp Parsley

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tsp Dijon mustard
  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 1/2 tbsp Coconut flour
  • 2 tsp Old bay seasoning

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on ibreatheimhungry.com

Description

Ingredients

• 1 cup lump crab meat
• 1 egg, beaten
• 2 tsp dijon mustard
• 1 Tbsp fresh lemon juice
• 2 tsp Old Bay seasoning
• 2 Tbsp parsley, chopped
• 1.5 Tbsp coconut flour
• 2 Tbsp coconut oil
• ¼ cup roasted red peppers
• 1 Tbl extra virgin olive oil
• 1 tsp fresh lemon juice
• ¼ cup fresh avocado

Directions

• Gently pick through the crab to make sure there are no shells or cartilage in the meat, and add to a small bowl. In another small bowl, combine the egg, lemon juice, and dijon mustard, mixing until smooth. In a third bowl, combine the old bay, parsley, and coconut flour, mixing thoroughly. Gently add the egg mixture to the crab, folding until combined. Then add the dry ingredients to the crab mixture and gently mix in. Try not to break up/shred the pieces of crab too much.
• Heat the coconut oil over medium heat in a nonstick saute pan. Form 8 small cakes and place carefully in the hot oil. Cook for about 2-3 minutes per side or until golden brown. Remove from the pan to a plate lined with paper towels. Sprinkle with kosher salt, squeeze half a fresh lemon over them and serve with Roasted Red Pepper Sauce.
• Blend all of the ingredients until smooth. Season with salt and pepper. Serve.