Paleo Crab Cakes

By Charlotte Allen

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Crabcakes

Crab and prawn verrines with...

Ingredients

250 g fresh crab meat
1 egg, beaten
2tsp French msuatrd (Dijon)
1 squeezed lemon half
handful of chopped parsley
1 1/2 coconut flour
2 tblsp coconut oil

Details

servings 8
Level of difficulty Easy
Preparation time 15mins
Cost Budget Friendly

Preparation

Step 1

Check your crab meat for bits of shell. Remove if any.
Combine the egg, lemion juice and mustard into a small bowl.
In another bowl combine the parsley with the flour, mix well.
Add the egg mixture to the crab.
Then add the dry ingredients to the crab.
Make 8 well formed patties.
Heat the oil in a pan, gently place the patties in a pan. Cook for about 2/3 minutes, until golden brown.
Serve with lemon.

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