Crab Cakes (gluten free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cans (6.5 oz), drained Crab, canned - I use 1 can of lump and 1 can of minced - or use 8 oz. fresh crab meat1-1/2 teaspoons freshly minced Garlic 1/4 cup chopped fresh Basil leaves, ( or use fresh parsley)1 large Egg,2 tbsp Mayonnaise, regular (mayo) 1/2 tsp Lea & Perrins, Worcestershire Sauce 1/4 tsp dried Thyme (or dill weed)1/8 tsp freshly ground black pepper or to taste1/2 tsp Onion powder 1/4 cup Almond Flour1-1/2 tsp Coconut Flour 1/8 tsp salt (opt)Coconut oil or ghee for frying
Mix all ingredients together and then form into 4 patties.
Heat a griddle or frying pan on the stove, and add a generous amount of coconut oil (or ghee). When hot, add the crab cakes. Fry about 5 minutes on each side. Before turning add a dab of coconut oil or ghee to the top of each patty then turn over to fry the side with the oil.
Serve with buttered broccoli and carrot beet salad ( shredded raw carrots and raw beets with olive oil and fresh lemon juice.)
Serving Size: Divide recipe into 4 patties
Heat a griddle or frying pan on the stove, and add a generous amount of coconut oil (or ghee). When hot, add the crab cakes. Fry about 5 minutes on each side. Before turning add a dab of coconut oil or ghee to the top of each patty then turn over to fry the side with the oil.
Serve with buttered broccoli and carrot beet salad ( shredded raw carrots and raw beets with olive oil and fresh lemon juice.)
Serving Size: Divide recipe into 4 patties
Nutritional Info Amount Per Serving
- Calories: 172.7
- Total Fat: 10.6 g
- Cholesterol: 104.0 mg
- Sodium: 269.1 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 1.8 g
- Protein: 16.2 g
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