Friday night fish night can’t be topped, once you cook this low carb crab cake. They are easy to make and has very few ingredients. Other than the crab, you probably have it all on hand. You can also make this into salmon patties by using salmon instead of crab if you want. Both will be super delicious and healthy.
1 cup lump crab meat, cleaned of shells and cartilage
1 large egg, beaten
2 teaspoons, Dijon mustard
1 tablespoon fresh squeezed lemon juice
2 teaspoon Old Bay seasoning
2 tablespoons chopped parsley
1 1/2 tablespoons coconut flour
2 tablespoons refined coconut oil
In a medium sized bowl, combine egg, lemon juice, and mustard. Mix until smooth. Add the crab, folding in carefully. Combine dry ingredients in a separate small bowl, mixing completely, then fold into the crab mixture. In a nonstick sauté pan, heat the oil over medium heat. Meanwhile form 8 small cakes with your hands. Place cakes in hot oil, cook for 2 to 3 minutes on each side, avoiding turning until ready. You want them to be golden brown on each side. Place cooked cakes on a paper towel lined plate to drain and keep warm. Sprinkle with a pinch of pink Himalayan sea salt, and about 1/2 of fresh lemon juice right before serving.
Makes 8 servings
Adapted From: Low Carb Crab Cakes with Red Pepper Sauce