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Paleo Crab Cakes

<p>With a crispy pan fried exterior and finished with a butter lemon sauce these Paleo Crab Cakes make an unctuous dinner of real food worth indulging in.</p>
8 Servings Recipe By

Ingredients

  • 1/4 cups Mayonnaise, Paleo
  • 1/2 cups Almond Flour #1
  • 2 tablespoons chop Parsley, Fresh
  • 1 teaspoon Old Bay Seasoning #1
  • 1/2 teaspoons Mustard Seed, Ground
  • 16 ounces Lump Crab Meat
  • 2/3 cups Ghee #1
  • 2 tablespoons zest Lemon
  • 4 tablespoons juice Lemon
  • 1/2 teaspoons Old Bay Seasoning #2

Serving Day Ingredients

  • 2/3 cups Almond Flour #2
  • 1/3 cups Ghee, #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 crab cake
  • 436 Calories
  • 42g Total Fat
  • 18g Sat Fat
  • 0g Trans Fat
  • 124mg Cholesterol
  • 360mg Sodium
  • 4g Total Carb
  • 2g Fiber
  • 1g Total Sugars (Includes 0g Added Sugars)
  • 13g Protein
  • 17 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix mayo, almond flour #1, chopped parsley, old bay #1 and mustard.
  2. Gently fold crab meat into mixture, being careful not to overmix the crab.
  3. Divide into indicated number of cakes.
  4. Place on a parchment lined pan and refrigerate for one hour.
  5. Heat ghee #1 in a pan until it becomes liquid. Stir in lemon juice, lemon zest, and old bay seasoning #2. Remove from heat.
  6. Coat cakes in almond flour #2. Reform patties as needed.
  7. Heat ghee #2 over medium high heat.
  8. Fry cakes in ghee for approximately 4 minutes per side.
  9. Serve cakes topped with lemon/ghee sauce.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix mayo, almond flour #1, chopped parsley, old bay #1 and mustard.
  2. Gently fold crab meat into mixture, being careful not to overmix the crab.
  3. Divide into indicated number of cakes.
  4. Place on a parchment lined pan to flash freeze.
  5. Flash freeze cakes.
  6. Heat ghee #1 in a pan until liquid. Add lemon juice, lemon zest, and old bay seasoning #2.
  7. Remove from heat and let cool.
  8. Divide cakes among indicated number of gallon freezer bags.
  9. Divide sauce between indicated number of pint freezer bags.
  10. Place pint bag in gallon freezer bag, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Coat cold cakes in almond flour #2, reforming into patties as needed.
  3. Fry in ghee #2 over medium-high heat for approximately 4 minutes per side.
  4. Serve cakes topped with lemon/ghee sauce.

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