Pure and Simple Crab Cakes - Paleo Lunch Version
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.
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
- 2 teaspoons Olive Oil
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day 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?
- Mix all ingredients except olive oil together in a large bowl.
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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.
- 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.
- Mix all ingredients except olive oil together in a large bowl.
- Using an ice cream scoop, form crab cakes, pressing tops down slightly. Place on a baking sheet.
- Refrigerate for 1 hour.
- Heat olive oil in a large skillet over medium heat.
- 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