Paleo Crab Cakes

• Gluten free

• Seafood

  • 1 lb Crab meat, Cooked

• Produce

  • 1 cup Cauliflower florets
  • 2 tbsp Parsley, fresh

• Refrigerated

  • 2 Pastured eggs

• Condiments

  • 3 tbsp Primal kitchen mayonnaise

• Baking & Spices

  • 3 tbsp Coconut flour
  • 1/2 tsp Old bay seasoning
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Avocado oil or coconut oil

Found on healinggourmet.stfi.re

Ingredients

• 1 lb. crab meat, cooked
• 1 cup cauliflower florets, steamed well
• 2 pastured eggs
• 3 Tbsp. coconut flour
• 3 Tbsp. Primal Kitchen Mayonnaise (Get a 12 oz. jar FREE from Thrive Market now!)
• 2 Tbsp. fresh parsley, chopped
• ½ tsp. sea salt
• ½ tsp. Old Bay seasoning
• 2 Tbsp. avocado oil or coconut oil

Directions

• In a medium bowl, add the steamed cauliflower. Gently break up into small pieces, mashing some. Leave some pieces intact for texture.
• Add the crab meat and parsley. Gently fold the mixture to distribute the ingredients evenly without breaking up the crab too much.
• In a small bowl, whisk together the eggs, mayonnaise, Old Bay and salt. Pour over the crab meat mixture and gently fold.
• Now sift the coconut flour over the crab and gently fold the mixture until everything is uniform. The coconut flour is what helps give these cakes that crispy-golden crust.
• Transfer to the fridge to chill and firm up - about 10 minutes. Preheat oven to 350 F.
• Remove crab mixture from fridge and form into patties. I made mine about 2 inches thick and 3 inches in diameter.
• Heat oil in a cast iron pan over medium-high heat. When oil is shimmering, add the crab cakes, being careful to not overcrowd the pan (this will cause steaming, not searing). Cook about 3 minutes to golden brown, then flip and cook another 3 minutes.
• Place pan-fried crab cakes on a baking sheet and transfer to the preheated oven to cook through (12 to 15 minutes)
• Serve with fresh lemon wedges and Paleo mayo