Crab Cakes with Easy Remoulade

These little fried cakes, packed full of fresh lump crab meat, are served with a spicy remoulade dipping sauce.

Crab Cakes with Easy Remoulade

Prep Time: 10 mins Cook Time: 20 mins Yield: 6 crab cakes

Serving Size: 1 crab cake

Ingredients

1 cup cauliflower florets 1⁄2 cup plus 2 TB. mayonnaise 1 tsp. capers 1 tsp. lemon juice 1 TB. plus 1 tsp. Dijon mustard 1 tsp. Worcestershire sauce 3⁄4 tsp. sea salt 1⁄2 tsp. paprika 1 TB. coconut flour

2⁄3 cup almond meal 1 large egg, beaten 1 green onion, thinly sliced 1 lb. (450g) cooked lump crab 1⁄4 cup ghee

Nutrition per Serving

Fat 80% Protein 17% Net Carb 3% Ratio 1.8:1

Calories 549 Fat 49g Protein 23g Total Carbohydrate 6g Dietary Fiber 2g Net Carbohydrate 4g

1Place cauliflower in a microwave-safe bowl with 1⁄2 inch (1.25cm) water. Cover and microwave on high for 5 to 10 minutes, or until soft to the touch. Drain and set aside.

2Whisk 1⁄2 cup mayonnaise, capers, lemon juice, 1 tablespoon Dijon mustard, Worcestershire sauce, 1⁄4 teaspoon sea salt, and paprika in a small bowl. Set aside.

3Use a fork to mash cauliflower into a paste. Stir in coconut flour, remaining 1 teaspoon Dijon mustard, remaining 2 tablespoons mayonnaise, 1⁄3 cup almond meal, egg, green onion, and remaining 1⁄2 teaspoon sea salt. Stir well to combine.

4Add crab and gently mix. Form into 6 equal-size patties.

5Place remaining 1⁄3 cup almond meal onto a plate or shallow dish. Press both flat sides of each crab cake into almond meal to coat.

6Heat a large nonstick skillet over medium heat. Add ghee and wait for 30 seconds.

7Place crab cakes in hot ghee. Cook for 2 to 4 minutes, or until deeply browned. Turn and cook for 2 to 4 minutes on the other side until browned and cooked through.

8Serve warm crab cakes with remoulade.