Krabby Cakes Paleo Style

By á-391

Ingredients

• 1 pound super lump crabmeat
• 2 tablespoons coconut flour
• 2 scallions, minced
• 1 tablespoon Penzeys Sunny Paris seasoning (penzeys.com)
• 1/4 cup Paleo mayonnaise (search on nomnompaleo.com for the recipe!)
• Salt and pepper
• 1 large egg, lightly beaten
• 1/4 cup coconut flour
• 1/4 cup coconut oil

Preparation

Step 1

Drain the crabmeat well by squeezing it in a bunch of paper towels. Toss it in a large bowl with the coconut flour, scallions, Sunny Paris seasoning, and Paleo mayo.


Gently combine everything with a rubber spatula. Add salt and pepper to tast, and gently fold in the egg.


Divide the crab mixture into 5-6 cakes and place them on a plastic-wrap-lined plate.


Cover the plate with more plastic wrap and chill the cakes in the fridge for at least 30 minutes to firm them up.


Then, spread some coconut flour in a shallow dish and lightly coat the crab cakes with it. Heat the coconut oil over medium high heat and fry the cakes in the oil for about 5 minutes on each side.


Drain the crab cakes on a wire rack so they won’t get all soggy on the bottom. (I effing hate that!)


Serve the patties on a bed of greens with some roasted bell peppers (or avocado, cucumbers, you name it!) and lemon wedges.