Grain-free Crab Cakes
Author: FamilyGlutenFree.com
Recipe type: Main Dish
- 1 lb lump crabmeat
- 2 Tbsp shallot, minced
- ½ cup bell pepper, finely chopped
- 1 Tbsp olive oil
- 2 Tbsp coconut flour
- 1 Tbsp fresh parsley, minced
- 1 large egg, beaten
- ¼ cup mayonnaise
- 1 Tbsp Dijon mustard
- 1 Tbsp Old Bay Seasoning
- ½ cup additional coconut flour for dusting
- ½ cup coconut oil
- Heat olive oil over med-low heat in a frying pan and lightly cook shallot and bell pepper until just softened.
- Remove from heat and let cool for 5-10 minutes
- In a large bowl add lump crabmeat, 2 Tbsp coconut flour, parsley, egg, mayonnaise, mustard, Old Bay seasoning, and cooked shallot and bell pepper.
- Gently mix the ingredients being careful not to break up the crabmeat too much.
- Using your hands, form the mixture into 8 patties, approximately 3-4” wide and ½” thick.
- Place ½ cup of additional coconut flour in a shallow bowl.
- Lightly dredge each crab cake. Shake off or lightly wipe off any excess coconut flour so it is only a fine coating.
- Heat coconut oil over medium heat in a shallow pan or cast iron skillet.
- Fry crab cakes for a few minutes on each side or until browned.
- Place cooked crab cakes on a paper towel lined plate to cool.
- Serve immediately.
Recipe by Family Gluten Free at http://www.familyglutenfree.com/2014/06/grain-free-crab-cakes/
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