Paleo Crab Cakes with Remoulade

Ingredients

• 1 pound fresh lump crab meat
• 1 small red bell pepper, finely chopped
• 1 small yellow onion, finely chopped
• 2 large eggs
• 1 tablespoon Dijon mustard
• 1 tablespoon paleo-friendly mayonnaise
• 1 teaspoon Old Bay seasoning
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons coconut flour
• 1 cup avocado oil, for frying

Instructions

1. 1. In a large mixing bowl, combine the fresh crab meat, chopped red bell pepper, chopped onion, eggs, Dijon mustard, paleo mayonnaise, Old Bay seasoning, and parsley.
2. 2. Gently fold in the coconut flour until the mixture is well combined, being careful not to break up the crab meat too much.
3. 3. Form the mixture into small patties, about 2-3 inches in diameter, and place them on a baking sheet lined with parchment paper.
4. 4. Heat the avocado oil in a large skillet over medium heat. Once hot, carefully add the crab cakes to the skillet, cooking in batches if necessary.
5. 5. Cook the crab cakes for about 4-5 minutes on each side or until they are golden brown and cooked through. Remove from the skillet and drain on paper towels before serving.

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