| 9 | 35 | 75 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 8 |
| 1 large | Egg |
| 2 tbsp | Greek yogurt, plain, fat-free |
| 1 tbsp | Cajun seasoning |
| 2 tsp | Dijon mustard |
| 1/4 tsp | Salt |
| 1 medium shallot(s) | Shallots (chopped) |
| 1 clove(s) | Garlic (minced) |
| 2 1/2 tbsp | Coconut flour |
| 454 gm | Crab, blue (wild caught, lump meat) |
Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
In a mixing bowl, whisk the egg. Then whisk in the yogurt, Cajun seasoning, mustard, salt, shallots, garlic and coconut flour.
Last, gently fold in the crab meat until everything is incorporated.
Use a 1/3 cup measuring cup as a mold for the cakes. Press the crab mixture into the measuring cup, then tap out onto the baking sheet.
Bake 25 minutes.
| Meat | 0.6 |
| Vegetables | 0.1 |
