Makes 2 servings (4 crab cakes, 2 salads)
Ingredients:
Crab cakes:
1.5 cups crab claw meat
1 tablespoon Mayo
1 tablespoon mustard
1 tablespoon coconut flour
1 tablespoon almond flour
2 eggs
1 teaspoon salt
1 tablespoon butter (for frying)
Salad:
Handful of leafy greens
Avocado
Cherry tomatoes
2 tablespoons hemp hearts
Keto Dijon dressing
Directions:
Place crab cake ingredients in bowl, mix with fork. Put butter in pan and fry up four equal sized patties. Flip after crispy and finish cooking, then place in salad and enjoy!
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