Paleo Chipotle Crab Cakes (Edit recipe)

Paleo Chipotle Crab Cakes are the breakfast of champions, didn’t you know? Or at least they became mine this morning…

5 minutes

10 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	291
Fat:	16 g
Carbohydrates:	8 g
Protein:	27 g
Cholesterol:	143 g
Sodium:	930 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by Jennifer Robins

View original recipe

Serves: 4

Ingredients

Avocado Oil, for frying
1 lb Lump Crab Meat, fresh canned crabmeat (or lump)
.333 cup Mayonnaise
1 tsp Garlic Powder
1 tsp Onion Powder
.5 tsp Sea Salt
.5 tsp Chipotle Powder, ground
1 Tbsp Coarse-Dijon Mustard (Noble Made)
2 Tbsp Grass Fed Gelatin, (not collagen)
.25 cup Cassava Flour, (adding it in 1 tbsp at a time), Up to

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine all ingredients except for your avocado oil in a mixing bowl
Line a baking sheet with parchment paper and take small handfuls of the crab cake mixture, forming them into patties, around an inch thick or so
Place them on your baking sheet and once all the patties have been made, transfer the baking sheet into the freezer for 5 minutes
While your uncooked crab cakes are chilling, heat the avocado oil in a skillet over low/medium heat
Remove the crab cakes from the freezer and gently place them one at a time into the hot oil
Allow them to cook for around 5 minutes on each side, flipping them carefully with a thin, flexible spatula
Serve warm – if you’d like to make a dipping sauce, mix 1/4 cup dijon, 1/4 cup mayonnaise and 1 tablespoon coconut aminos together in a bowl for dipping