• Ingredients

  • 1 lb lump crab meat, shredded (canned is fine)
  • 1/3 cup flax seed meal
  • 2 tbsp coconut flour
  • 1 tsp kosher salt
  • 1 tsp mustard powder
  • 1 tsp garlic powder
  • 3/4 tsp coarsely ground pepper
  • 1 large stalk celery, finely minced
  • 1/2 red pepper, finely minced
  • 4 scallions, white and light green parts only, finely minced
  • 2 large eggs
  • 1 1/2 tbsp Worcestershire sauce
  • 3 tbsp butter for frying
  • 1/3 cup mayonnaise
  • 2 tsp hot sauce
  • 1 tsp Cajun seasoning
  • Pinch cayenne pepper
Crab cakes are a wonderful summer meal. Paired with a salad, they can make a lovely, light meal and are best enjoyed outside on the patio with a refreshing summer drink.


Crab Cakes
1. In a large bowl, combine crab meat, flax seed meal, coconut flour, salt, mustard powder, garlic powder, and pepper. Mix thoroughly, breaking up any lumps of crab with the back of a wooden spoon.

2. Add celery, red pepper and scallions and mix to combine.

3. Stir in eggs and Worcestershire sauce until mixture comes together like a dough.

4. Form by hand into 10 even patties, about 3 inches in diameter and 3/4 inch thick.

5. In a large skillet, heat half of the butter over medium heat until melted. Add 4 or 5 of the crab cakes and cook until browned and cooked through, about 4 to 5 minutes per side.

6. Repeat with remaining crab cakes.

Cajun Mayo
Whisk mayonnaise, hot sauce, Cajun seasoning and cayenne in a small bowl to combine. Serve alongside crab cakes.

Original Recipe Source: asweetlife.org