How does a gluten-free Maryland girl eat her crab cakes? Â
With big chunks of crab meat, Old Bay Seasoning, and a few healthy swaps. Add some grilled vegetables and you have my favorite meal!
Paleo. Gluten Free. Grain Free. Dairy Free. Low Carb. Keto.Â
Ingredients:
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1 large Egg
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2 tbs Avocado Oil Mayonnaise
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1 tsp Dried Mustard
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1 1/2 tsp Old Bay Seasoning
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1/4 tsp Sea Salt
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2 tbs Parsley, finely chopped
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1/4 cup Almond Flour
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1 lb Lump Crab Meat, checked for shells
Instructions:
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Combine egg, mayonnaise, spices, and flour until mixed well. Then gently fold in crab meat.
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Shape into about 6 (1/2 cup each) crab cakes and place on a baking sheet lined with parchment paper. Cover and refrigerate at least one hour.
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Preheat broiler to 500 degrees. Place baking sheet a few inches from broiler and cook 8-10 minutes until golden brown. Watching carefully the last few minutes so they don’t burn.
*I have substituted Ground Flax Seed for the almond flour for an even lower carb, higher fat version. The sweetness of the crab doesn’t stand out quite as much, but still a reasonable substitution if you prefer.
Wondering if some food swaps could help calm your digestive problems, decrease inflammation, or help address the underlying cause of health concerns?
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