Crab cakes

Photo by Mckaye S.
Adapted from primal-palate.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from primal-palate.com

Ingredients

  • 1

    can wild caught lump blue crab meat.

  • 1

    egg, whisked

  • 2

    tablespoons macadamia nut mayonnaise

  • 1

    shallot, minced

  • 1

    tablespoon flat leaf parsley, chopped

  • 1

    teaspoon old bay seasoning

  • Mustard sauce garnish

  • Ingredients:

  • 1/4

    cup macadamia nut mayonnaise

  • 1

    tablespoon dijon mustard (we used the Whole Foods brand that does not contain sugar or wine, make sure to check for paleo friendly ingredients when using dijon mustard.)

  • 1

    tablespoon freshly sqeezed lemon juice

Directions

Preheat the oven to bake at 350. In a large mixing bowl, combine all ingredients. Form crab mixture into cakes, about the size of the palm of your hand. Place cakes on a parchment lined baking sheet. Sprinkle tops of cakes with old bay seasoning. Bake for 25 minutes. Combine all ingredients in a small mixing bowl. Top the crab cakes and serve.

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