Paleo Chipotle Crab Cakes
Paleo Chipotle Crab Cakes are the breakfast of champions, didn’t you know? Or at least they became mine this morning…
Ingredients
- Avocado Oil, for frying
- 1 lb1 lb1 lb Lump Crab Meat, fresh canned crabmeat (or lump)
- .333 cup.333 cup.333 cup Mayonnaise
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 tsp1 tsp1 tsp Onion Powder
- .5 tsp.5 tsp.5 tsp Sea Salt
- .5 tsp.5 tsp.5 tsp Chipotle Powder, ground
- 1 Tbsp1 Tbsp1 Tbsp Coarse-Dijon Mustard (Noble Made)
- 2 Tbsp2 Tbsp2 Tbsp Grass Fed Gelatin, (not collagen)
- .25 cup.25 cup.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
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Gluten Free Grain Free Nut Free Paleo Seafood Sugar Alcohol Free Sugar Free Whole30This 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 |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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