Low Carb Crab Cakes w/ Roasted Red Pepper Sauce (GF) (not tried)

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NOT TESTED

Delicious – and so much healthier for you! I’d venture to guess that even Bobby Flay would approve, since the minimal ingredients highlight the delicately sweet flavor of the crab. Which is as it should be because good crab meat doesn’t really need anything to make it taste amazing. Except this roasted red pepper sauce – which tastes great with almost everything!

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Ingredients

  • Crab Cake Ingredients:
  • Makes 8 three-inch cakes
  • 1 cup lump crab meat
  • 1 egg, beaten
  • 2 tsp dijon mustard
  • 1 Tbl fresh lemon juice
  • 2 tsp Old Bay seasoning
  • 2 Tbl parsley, chopped
  • 1.5 Tbl coconut flour
  • 2 Tbl coconut oil

Preparation

Step 1

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.



Roasted Red Pepper Sauce:

Makes 8 servings:

1/4 cup roasted red peppers
1 Tbl extra virgin olive oil
1 tsp fresh lemon juice
1/4 cup fresh avocado

Blend all of the ingredients until smooth. Season with salt and pepper. Serve.
Approx nutrition info per cake:
65 calories, 4g fat, .4g net carbs, 6g protein

Approx nutrition info per serving of sauce: 30 calories, 3g fat,
.7g net carbs, 0g protein

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