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Crab Cakes

Crab Cakes

1 lb canned crab meat, drained
1 1/2 tbsp coconut flour
2 scallions, minced
1 tbsp fresh minced chives
1 egg, lightly beaten
1/4 cup vegenaise
sea salt, to taste
black pepper, to taste
1/4 cup coconut oil
1 lemon, quartered
1 package store-bought shredded cabbage and carrots

Place crabmeat, coconut flour, scallions, egg, vegenaise, salt, pepper and chives in a bowl and gently mix to combine. Line a platter with parchment paper and divide the mixture into 8 patties. Form each into a flat cake. Refrigerate the cakes for 30 minutes. Heat coconut oil in a frying pan over medium heat. Fill a shallow dish with coconut flour and dredge each cake lightly with coconut flour. Pat the excess flour off of the cakes. Fry for 3 minutes on each side, then set on a wire rack to cool. Serve over slaw with lemon wedges.

4 Servings

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