Here’s a lightened up recipe for Crab Cakes! It’s tasty as an appetizer or served over a bed of mixed greens for a light meal.
This recipe uses the broiler as the cooking method, but it’s also possible to pan-fry your crab cakes. To do so, heat a few tablespoons of olive oil or coconut oil in a large skillet and cook each side for 4–5 minutes, until golden.
1 pound crabmeat, picked over for shells
1 cup cauliflower florets, steamed and mashed
3 scallions, whites and greens, minced
½ cup red bell pepper, minced
1 tablespoon flax meal
1 teaspoon mustard powder
1 teaspoon sea salt
pinch of cayenne pepper
2 eggs
3 tablespoons coconut cream
2 tablespoons coconut flour
Preheat the broiler to high. Lightly grease a 10 × 15-inch rimmed baking sheet with olive oil.
In a large bowl, combine all of the ingredients. Use your hands to shape the mixture into 6 patties and place them on the prepared pan.
Broil the crab cakes for 10–15 minutes, until golden. Serve with the tartar sauce.
Calories: 125
Fat: 4g
Carbohydrates: 4g
Sodium: 708mg
Fiber: 2g
Protein: 17g
Sugar: 1g