CrossFit, Paleo, Seafood, Zone Diet
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Paleo Crab Cakes

1 pound crab meat

2 tablespoons finely diced red onion

2 tablespoons flaxseed oil Vegenaise

1 teaspoon crushed garlic

salt and pepper to taste

1 egg

2 tablespoons coconut flour

1 teaspoon worcestershire sauce

1 teaspoon dry mustard

2-4 tablespoons coconut oil

Shredded green cabbage for garnish

Mix the crab with the onion, mayo, garlic, sea salt, pepper, egg, coconut flour, worcestershire, and dry mustard in a large mixing bowl.  In a large skillet, heat the coconut oil over medium heat for 1 minute.  Form the crab cake mixture into palm size patties and fry for 2-3 minutes on each side or until they are golden brown.  Makes approximately 8 crab cakes. Serve on top of the shredded green cabbage. I mixed sriracha chili sauce in 1/2 cup of vegenaise and added 1 tsp crushed garlic and placed it on top of the crab cake.

Crab

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