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Pure and Simple Crab Cakes - Paleo Lunch Version

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Pure and Simple Crab Cakes - Paleo Lunch Version

Abbi
The Cook
8 Servings
7 Ingredients
0 Comments

These paleo crab cakes may not be the most budget friendly meal, but they are definitely worth the splurge. A simple crab cake with virtually no filler makes for a light, delicious spring or summer meal that's worth pausing to savor.

8 Servings
7 Ingredients
0 Comments

Ingredients

  • 16 ounces Lump Crab Meat
  • ¼ cups chop Parsley, Fresh
  • ½ cups Almond Flour
  • ¼ teaspoons Old Bay Seasoning
  • ¼ cups Coconut Milk, Canned
  • 1 individual Egg
Serving Day Ingredients
  • 2 teaspoons Olive Oil

Containers

Supplies

  • Labels
  • Plastic Wraps

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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 all ingredients except olive oil together in a large bowl.
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Make From Frozen Serving Day Directions

Stovetop

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
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Make It Now Cooking Directions

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

  1. Mix all ingredients except olive oil together in a large bowl.
  2. Using an ice cream scoop, form crab cakes, pressing tops down slightly. Place on a baking sheet.
  3. Refrigerate for 1 hour.
  4. Heat olive oil in a large skillet over medium heat.
  5. Add crab cakes and cook 3-4 minutes per side until browned.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
1 crab cake
Amount Per Serving
Calories
117
Total Fat
7g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
89mg
Sodium
286mg
Total Carbohydrates
2g
Fiber
1g
Sugar
0g
Protein
12g
WW Freestyle
2