Yinarr Meal Pantry

Crab Cakes

 

INGREDIENTS

3 cans crab meat, cooked
1 cup cauliflower florets, steamed well
2 eggs

1 Tbsp chopped chives
3 Tbsp coconut flour
3 Tbsp yOni's Paleo mayonnaise
2 Tbsp fresh parsley, chopped

1/2 tsp finely chopped red chilli
½ tsp sea salt & pepper
Spray coconut oil

INSTRUCTIONS

In a medium bowl, add the steamed cauliflower. Gently break up into small pieces, mashing some. 
Gently fold crab meat, chives, chilli and parsley into the mixture to distribute the ingredients keeping the crab in small chunks.
In a small bowl, whisk together the eggs, mayonnaise, pepper and salt.

Add to the mixture and fold through.
Add coconut flour and gently fold through the mixture until everything is uniform. 
Transfer to the fridge to chill mixture for about 10 minutes. Preheat oven to 200 degrees celsius.
Remove crab mixture from fridge and make patties. 

Spray mini cup cake tray with coconut oil.

Place crab cakes in baking tray and cook in the over for 20 minutes
Serve with fresh lime wedges and yOni's Paleo mayo