Keto Crab Cakes

FOOD AS MEDICINE

Crab is a good source of calcium and phosphorus which are both needed for maintaining bone health in the aging process and prevention of osteoporosis. Crab meat is also a wealth of B vitamins which support energy and cognition as well as immune boosting minerals copper and selenium. It is also rich in anti-inflammatory omega 3 fatty acids helping to promote heart health and decrease systemic inflammation. These crab cakes are totally keto friendly and use cauliflower in place of breadcrumbs making them gluten and grain free! These make an amazing lunch or dinner over a big salad or a side of asparagus or can be a great way to change up your breakfast game by adding a fried egg!

INGREDIENTS

1 lb crab meat, cooked
1 cup cauliflower rice, sauteed in 1 Tbsp avocado oil until soft (about 6-7 minutes)

2 Tbsp fresh parsley, finely chopped

2 Tbsp green onions, finely chopped

2 pasture raised eggs
2 Tbsp paleo-friendly mayo (like Primal Kitchen, check out Amazon store for favorites!)

1 Tbsp mustard

2 tsp smoked paprika

1/4 tsp cayenne pepper

1/4 tsp black pepper

1/4 tsp ground mustard

1⁄2 tsp. sea salt

2 Tbsp coconut flour

2 Tbsp Avocado oil for cooking

For serving:

1/4 cup paleo friendly mayo

1 tsp hot sauce (optional)

lemon wedges

DIRECTIONS

In a medium bowl, mix together the crab meat, cauliflower rice, parsley and green onions. Use a fork to mix together. In a separate bowl, add the eggs, mayo, mustard, paprika, cayenne, pepper, mustard and salt. Whisk until uniform, then gently fold into the crab mixture. Sprinkle the coconut flour over the mixture 1 Tbsp at a time and gently fold. If the mixture is too wet you can add an additional tablespoon of coconut flour. Scoop 1/2 cup of the crab cake mixture at a time into your hands and form into patties, press down into 1 inch thickness. Place on a baking sheet and place in fridge 15-20 minutes to allow patties to firm up. These can also be prepped ahead and cooked as needed. When ready to took, preheat the oven to 350 and remove from fridge. Heat the oil in a cast iron skillet over medium high. Once heated add the crab cakes (may need to work in batches depending on pan size!) Cook 3-4 minutes per side until browned, then flip and cook addtional 3-4 minutes. Place in the oven and cook through (about 15 additional minutes). For serving, mix the may and hot sauce if desired for a spicy mayo and serve with a lemon wedge.