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Crab Cakes


Want to impress your friends next time you have a dinner party. Just double this recipe and make some fabulous dipping sauces to accompany them. I remember when I first made these crab cakes for Dana and before I knew it 4 of them were gone. The awesome aspect of this recipe is the dredge that helps create that familiar crust and texture of non-Paleo crab cakes.

From our kitchen to yours, Bennett


1 pound fresh lump crabmeat, strained in cheesecloth
2 garlic cloves, minced
1 green onion, chopped
3 tablespoons red pepper, finely chopped
1 egg
1 tablespoon dijon
1 teaspoon lemon juice
1 teaspoon tabasco
1 tablespoon, Old Bay seasoning
1 cup almond flour, divided
1 teaspoon cayenne pepper
1 teaspoon sea salt
1 teaspoon freshly cracked pepper
1 tablespoon olive oil


Mix the wet ingredients together (egg, Dijon, lemon juice, and Tabasco)
Add the vegetables to the mixture, followed by the spices
Add about half the almond flour
Place Old bay seasoning and almond flour in a shallow dish
Start forming the crab cakes about palm sized
Dredge each side in the flour/seasoning mixture
Cook at Medium High Heat for about 3-4 minutes each side

Serves 4


WineGlassWine Pairings

Suggested Wines by Tom from Wine Solutions:

Budget $17: Lioco Chardonnay “SoCo” (Sonoma County, CA)
Moderate $25: Caggiano, “Devon” Greco di Tufo (Campagnia, Italy)
Splurge $50: Morlet Family Vineyards “La Proportion Doree” (Sauvignon Blanc/Semillon blend - Sonoma Coast, CA)



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