Serves 4
Prep time 15 min
Cook time 15 min
Ingredients:
8 oz fresh lump crab meat
1 tablespoon parsley (chopped finely)
1 egg
1 tablespoon Primal Kitchen mayonnaise
1 teaspoon mustard
1/2 teaspoon Salt
a pinch Cayenne pepper
2 tablespoons of finely ground almond flour
1 tablespoon of tapioca flour
Olive oil for frying
1 lemon (cut into wedges)
Instructions:
- In a bowl, mix all ingredients together except crab
- Fold in crab meat gently, ensuring not to break the meat up too much
- Cover crab cakes and leave in the fridge for 30 minutes
- In a non stick pan, place a bit of olive oil and heat at medium heat
- Fry crab cakes on one side until crunchy, turn over gently, and repeat
- When crab cakes are done, place them on a paper towel to rid of excess oil
- Serve with lemon wedges
