Eat By Design
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
- 1 pound total fresh crab and lobster, shredded
- 2 tablespoons coconut flour
- 1 tablespoon dehydrated garlic
- 1 egg, lightly beaten
- ¼ cup By Design Mayonnaise
- Salt and pepper to taste
- ¼ cup coconut oil
Steps
- Place the fresh crab and lobster meat in a large bowl and shred apart with a fork. You can use canned pasteurized lump crabmeat instead.
- Add coconut flour, garlic, salt and pepper, egg and mayonnaise.
- Combine all ingredients.
- Line a baking pan with parchment paper.
- Divide the crab cakes into 6 equal portions and mold into cake shape with your hands.
- Place on the parchment paper and place in the freezer for 30 minutes (this helps the crab cakes stay firm when frying.)
- Heat coconut oil in a cast iron skillet.
- Fill a small bowl with coconut flour.
- Dust each cake with coconut flour and fry in the skillet, about 5-7 minutes a side.
Yields 2 servings
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