Crab Cakes

This recipe is also from Sarah at every day paleo.  The roasted red pepper mayo I posted yesterday was for these delicious crab cakes!  Who doesn't love some fried seafood in the summer time!  These were actually really simple to make.  The red pepper mayo was the tricky part, if you make your own mayo like I did, but at least you can make the mayo ahead of time so its ready for dipping when you make these little crabby cakes.  Here is the link to the every day paleo recipe crab cakes

you will need:
- 1 lb crab meat- sarah suggested using the canned crab meat from trader joes so that's what I did, you can use fresh crab meat if you'd like.
- 2 tbs of chopped chives- recipe called for red onion but I like chives better
- 1 teaspoon crushed garlic
- sea salt and pepper for taste
- 1 egg
- 2 tbs coconut flour
- 1/8 teaspoon of chipolte powder
- 2 tablespoons paleo mayo recipe here -- the plain mayo not the red pepper mayo
- I also added about 1/4 shredded carrots- you can leave this out, I just had it left over and thought it would make a nice addition
- 3-4 tbs coconut oil for frying

1. mix crab meat ( break apart with hands to make sure there is no shell), chives, garlic, salt, pepper, coconut flour, chipolte powder, carrots, and mayo.

2. heat coconut oil in frying pan
3. form mixture into small cakes, toss in frying pan, fry on each side for about 2-3 minutes or until brown on both sides.



Even sponge bob likes these crabby patties

I served my crab cakes over raw spinach, the red pepper mayo is enough you don't need any dressing or oil, but you can service them however you like!

For those who didn't see yesterday, to make the red pepper mayo dipping sauce for these crab cakes, I just put about 1/2 cup roasted red peppers in the food processor with a tsp of garlic, pureed it and folded it into the Paleo Mayo recipe.  Thanks to Sarah from Every Day Paleo for all of these yummy recipes and ideas!

Enjoy!