Name: Lectin-Free Crab Cakes with Homemade Remoulade
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 7
Ingredients: 12 oz crab lump; 2 eggs; 1 tbsp Dijon mustard; 2 tbsp mayonnaise (I used Primal Kitchen avocado mayonnaise); 1 handful fresh parsley, finely chopped; 5 tbsp Tigernut flour; 1 teaspoon Old Bay seasoning (or you can use a mix of all spice, graham masala, paprika, nutmeg or even gumbo seasoning); salt and pepper

Description

These lectin-free crab cakes are so easy to make and such a treat with homemade remoulade. Perfect for an easy dinner or for lunch boxes.

Ingredients

12 oz crab lump
2 eggs
1 tbsp Dijon mustard
2 tbsp mayonnaise (I used Primal Kitchen avocado mayonnaise)
1 handful fresh parsley, finely chopped
5 tbsp Tigernut flour
1 teaspoon Old Bay seasoning (or you can use a mix of all spice, graham masala, paprika, nutmeg or even gumbo seasoning)
salt and pepper

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Instructions

Preheat the oven on Broil at 450F.
Grease a baking sheet with avocado oil, or line with parchement paper.
Combine all the ingredients in a bowl.
Make patties and arrange them in the pan (I made 7 patties).
Broil them for about 20 – 25 minutes, until they get a golden brown on top. You have to check often in the last 5 minutes because the broiler can go pretty fast and it can burn them.
Eat warm or store them in am air tight glass container for the next day.