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Zesty Crab Cakes (Stage 2)
INGREDIENTS:
  • -
    • 1 lb. canned Crab claw meat, such as Chicken of the Sea
    • ½ cup red onion, diced finely
    • ½ cup celery, diced finely
    • 2 eggs, beaten
    • 2 Tablespoons lemon juice
    • 2 Tablespoons mayonnaise
    • 2 Teaspoons Dijon mustard
    • 2 Teaspoons Old Bay Seasoning
    • 1 Teaspoon hot sauce
    • ¼ cup coconut flour
  1. In a large mixing bowl, add crab, celery, and onion.

  2. In a separate bowl, combine wet ingredients – eggs, lemon juice, mayonnaise and seasonings.

  3. Stir together crab & vegetables with wet ingredients gently, avoiding overworking crab meat.

  4. Gently incorporate the coconut flour evenly over mixture.

  5. Working with your hands, carefully take ~2 tablespoons of the mixture and form them into small cakes. Continue to achieve ~24 cakes

  6. In a large skillet over medium-heat heat, spray with non-stick cooking spray. When warm, carefully add cakes. 

  7. Cook each side ~2-3 minutes, flip very gently as the cakes will be fragile and might break apart easily!

Prep Time 00:10; Total Time 00:30; Calories 37; Carbohydrates 1.3g; Cholesterol 39mg; Fat 1.5g; Fiber 0.5g; Protein 5g; Serving Size 8; Sodium 82mg; Recipe Yield 24

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