| 13 | 21 | 398 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 8 min | 13 min | 4 |
| 454 gm | Crab, Alaska king (lump meat) |
| 1/3 cup | Green onion (chopped) |
| 1/2 cup | Yellow bell pepper (chopped small) |
| 2 tbsp | Lemon juice |
| 1 large | Egg (whisked) |
| 1/2 cup | Mayonnaise (Primal Kitchen brand) |
| 1 dash | Yellow mustard |
| 1/2 tsp | Garlic powder |
| 1 dash | Cayenne pepper |
| 1/3 cup | Tigernut flour |
| 1 tbsp | Coconut oil (or bacon fat) |
| 142 gm | Lettuce, spring mix (mesclun) |
| 2 tbsp | Balsamic vinegar |
TO MAKE CRAB CAKES: Place all ingredients in a large mixing bowl (other than the coconut oil). Mix very gently until combined, adding a little more flour if the mixture is too wet. Shape into cakes and dust lightly with additional flour.
Heat the coconut oil in large skillet over medium-high heat and allow the to get hot. Cook the crab cakes in batches for about 3-5 minutes on each side or until browned, turning them over very gently once during cooking.
Place on a plate covered in paper towels and finish cooking the rest of the crab cakes.
Serve on a bed of mixed greens and cherry tomatoes and balsamic vinegar.
| Meat | 1.3 |
| Meat Alternative | 0.1 |
| Vegetables | 1.0 |
