Fish

Crab Cakes (gluten free) is for Dinner.

Crab Cakes (gluten free) takes 5 minutes to prepare.

Crab Cakes (gluten free) takes 10 minutes to cook.

Crab Cakes (gluten free) makes 4 servings.

The ingredients for Crab Cakes (gluten free) are:

2 cans (6.5 oz), drained Crab, canned - I use 1 can of lump and 1 can of minced - or use 8 oz. fresh crab meat
1-1/2 teaspoons freshly minced Garlic
1/4 cup chopped fresh Basil leaves, ( or use fresh parsley)
1 large Egg,
2 tbsp Mayonnaise, regular (mayo)
1/2 tsp Lea & Perrins, Worcestershire Sauce
1/4 tsp dried Thyme (or dill weed)
1/8 tsp freshly ground black pepper or to taste
1/2 tsp Onion powder
1/4 cup Almond Flour
1-1/2 tsp Coconut Flour
1/8 tsp salt (opt)
Coconut oil or ghee for frying

Here is how you make Crab Cakes (gluten free):

Mix all ingredients together and then form into 4 patties.Heat a griddle or frying pan on the stove, and add a generous amount of coconut oil (or ghee). When hot, add the crab cakes. Fry about 5 minutes on each side. Before turning add a dab of coconut oil or ghee to the top of each patty then turn over to fry the side with the oil. Serve with buttered broccoli and carrot beet salad ( shredded raw carrots and raw beets with olive oil and fresh lemon juice.)Serving Size:?Divide recipe into 4 patties

The nutritional information for Crab Cakes (gluten free) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 172.7

• Total Fat: 10.6 g
• Cholesterol: 104.0 mg
• Sodium: 269.1 mg
• Total Carbs: 3.1 g
• Dietary Fiber: 1.8 g
• Protein: 16.2 g

The dietary needs meet for Crab Cakes (gluten free) is Gluten Free