Crab Cakes

These crab cakes are easy to make and turn out beautifully without using the mayonnaise that is found in many recipes.

Fresh or frozen crab legs are the best choice, even though they are more work, as canned crab has a lot of additives and preservatives.  Canned pacific salmon could be substituted for the crab. This recipe can be doubled or tripled to satisfy demand.

Ingredients:

• 1 medium leek, chopped fine
• 2 tbsp chopped sundried tomato
• 4 tsp coconut oil, divided
• 1 pastured egg
• 1/4 cup freshly grated parmesan cheese
• 3/4 cup chick pea flour or almond flour, divided
• 250 g chunk crab meat
• zest of 1 lemon
• 1/8 tsp cayenne pepper
• 1/4 tsp each salt and pepper

Directions:

1. Lightly saute the leek and sundried tomato in 2 tsp coconut oil over medium heat until soft.  Let cool.
2. Mix egg, 1/4 cup flour, and cheese in a medium sized mixing bowl.
3. Add the leek and tomato mixture to the bowl.  Mix well. Leave the pan for use later.
4. Add the crab, lemon zest, and cayenne pepper to the bowl, and stir until just mixed.
5. Mix the salt and pepper and 1/2 cup flour in a shallow bowl or plate.
6. Form patties with the crab mixture and press into the flour mixture.
7. Add remaining coconut oil to the pan the leeks and tomatoes were sauteed in.
8. Fry the patties over medium heat until light brown.
9. Serve over fresh greens with a mango cilantro salsa.

Makes about 6 crab cakes.