Everyday Paleo Crab Cakes

By JenHall

Fresh crab is best, but canned crab works fine! Mixed with mayonnaise, red onion, garlic, chipotle powder, egg, and coconut flour and pan fried to perfection.

Ingredients

• 1 pound crab meat
• 2 tablespoons red onion, finely diced
• 2 tablespoons paleo mayo (not the red pepper mayo but just the plain mayo)
• 1 teaspoon garlic, crushed
• Salt, to taste
• Black pepper, to taste
• 1/8 teaspoon chipotle powder
• 1 egg
• 2 tablespoons coconut flour (or enough to make the mixture stick together)
• 2 to 4 tablespoons coconut oil
• Green cabbage, shredded, for garnish
• Lemon wedges, for garnish

Details

Servings 6
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

If using the canned crab, make sure to crumble the crab with your hands into a large mixing bowl and pick out any shells you might find.

Mix the crab with the onion, mayo, garlic, sea salt, pepper, chipotle, egg and coconut flour.

In a large skillet, heat the coconut oil over medium heat for 1 minute or until hot enough that a sprinkle of water in the pan makes the oil sizzle.

Form the crab cake mixture into palm size patties and fry for 2-3 minutes on each side or until they are golden brown. Makes approximately 10 crab cakes. Serve on top of the shredded green cabbage with lemon wedges and topped with my red pepper mayo if desired.