Sunday, July 21, 2013
Paleo Crab Cakes
1 package lump crab meat (6 oz.)
7-8 medium shrimp, cooked, peeled, chopped
2 spring onions chopped
2 tbsp. coconut flour
1 tsp. arrowroot starch
1 tsp. lime juice
1 tbsp. bone broth
Old Bay Seasoning - to taste (or other gluten free seafood seasoning mix)
1-2 tbsp. of coconut oil and/or ghee for frying
Mix flours, seasonings then add eggs and broth. This should make a paste like consistency to which you add the crab and shrimp meat. Stir until all ingredients are well incorporated. Form into patties about 2" in diameter and 1/2-3/4" thick.
Heat coconut oil or ghee in large skillet. Add patties. Cook over medium heat until brown on both sides (about 3-5 minutes each side). Serve on salad or as lettuce wraps. Yields about 6 crab cakes.
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