Gluten Free Crab Cakes

It’s summer! And it’s hot and humid and sticky and the last thing I want to do is spend time in the kitchen. So one afternoon of not wanting to cook lead to the realization that the only protein in the apartment was canned crab meat, so crab cakes it was! They’re super simple, super quick, and super yummy, and with the pickles and mayo in the cake you don’t need any sauce!

 

Summer Time Crab CakesĀ (Serves 2)

  • 1 can crab meat
  • 2 eggs (for thicker cakes I would do 1 egg)
  • 1 – 2 tbsp coconut flour
  • 2 tbsp organic mayo
  • 1 tbsp diced dill pickle
  • 1 tbsp fresh herbs / greens (I used arugula because I had it, dill would have been great too though!)
  • 2 tbsp coconut oil

1) Mix everything but the coconut oil in a lg mixing bowl

2) Heat the oil in a skillet over med heat

3) Form into patties and fry for a couple minutes each side (until golden brown)

4) Enjoy!

 

 

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