Paleo crab cakes

0 likes 0 comments Recipe by Tina Turbin

Ingredients

1 pound crabmeat
½ cup paleo breadcrumbs (I use Julian’s Paleo Coconut Bread or my own)
1 egg, beaten
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning
6 tablespoons grass-fed butter or ghee
1 tablespoon homemade mayonnaise

Easy

Directions

1. Place crab and toasted breadcrumbs together in a bowl. Mix.

2. Add beaten egg, mustard, seasoning, Worcestershire and mayonnaise.

3. Mix gently. Avoid breaking crab as much as possible.

4. Form into 8 large or 12 smaller cakes – flatten and make round with hands to be like a hockey puck.

5. Heat your butter 2 tablespoons at a time. Allow space between cakes. Don’t overcrowd.

6. Cook until golden brown.

7. Set on paper towels and cover to keep warm.

8. Enjoy!

appetizers, gluten-free, grain-free, paleo, paleo meal, paleomazing, seafood, crabcakes, paleo dish, paleo appetizer April 13, 2016 17:22