Paleo Crab Cakes Tonight: YUMMY!

This recipe comes from Everyday Paleo


1 pound crab meat (I used Chicken of the Sea “fresh” canned crab from Trader Joe’s. Yes fresh is best but when made into crab cakes, this worked just fine!)

2 tablespoons finely diced red onion

2 tablespoons paleo mayo (not the red pepper mayo but just the plain mayo)

1 teaspoon crushed garlic

salt and pepper to taste

1/8 teaspoon of chipotle powder

1 egg

2 tablespoons coconut flour (or enough to make the mixture stick together)

2-4 tablespoons coconut oil

Shredded green cabbage for garnish

Lemon wedges for garnish

If using the canned crab, make sure to crumble the crab with your hands into a large mixing bowl and pick out any shells you might find.  Mix the crab with the onion, mayo, garlic, sea salt, pepper, chipotle, egg and coconut flour.  In a large skillet, heat the coconut oil over medium heat for 1 minute or until hot enough that a sprinkle of water in the pan makes the oil sizzle.  Form the crab cake mixture into palm size patties and fry for 2-3 minutes on each side or until they are golden brown.  Makes aproximately 10 crab cakes. Serve on top of the shredded green cabbage with lemon wedges and topped with my red pepper mayo if desired.

To be honest, I never have the patience to make paleo mayo, so I use regular... won't be able to do this on the detox! I wish they made mayo out of good fats instead of soybean oil. I use the Kraft Olive Oil Mayo. The number one ingredient is Olive Oil but there is some soybean oil. Can't be perfect all of the time! It is just about doing the best you can!

This is a great recipe! I love them!