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
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.
