Light & Packed with Crab Meat these are a perfect go-to summer treat if you are done with the grill and just need to feel like you are on the East Coast! Definitely worth the effort to whip these up, Grain Free, Dairy Free and Delicious!
16ozlumb crab meatdrained and shells removed (I got mine from trader joes)
1/4tsp black pepper
2tbspHome-made mayomake before hand to save time or use a mayo you like!
1/2cup almond flour
1tbspcoconut oilto get 'breading' to stick
1cupbrazil nut cheesesee below on ingredients and how to make
Brazil Nut Cheese
Crab Cake Sauce (Optional)
1tbspfresh parsleychopped fine
Add to Meal Plan:
This recipe has been added to your Meal Plan
Preheat Oven to 350
Combine first 8 ingredients and form into 8 large crab cakes. Place in the fridge while you make nut cheese.
Make Brazil Nut Cheese for 'breading' in a food processor. Place brazil nuts, nutritional yeast and salt in food processor and blend until crumbly 'cheese' like consistency.
Take crab cakes out of fridge and brush with melted coconut oil and them sprinkle and press nut cheese mixture on top, do each side don't be shy this stuff is good!!
Place 'breaded' crab cakes on parchment or lined cookie sheet and bake 8 mins per side. After baking you can let cool and store in fridge until you are ready to eat or fry them up to crisp them up on each side with coconut oil or butter!
Garnish with 'Crab Cake Sauce' optional or top with home-made mayo, salt and pepper. Enjoy!
I love to put these on top of a big plate of greens that have been tossed with lemon juice, olive oil, salt and pepper. Watercress, kale, spinach anything goes!