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photo Crab Cakes with Lemon Vinaigrette Recipe | Say Mmm

Crab Cakes with Lemon Vinaigrette

This recipe contains olive oil, mayonnaise, coconut oil, lump crab meat, almond flour and more.
4 Servings - 25 min - paleocupboard.com
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Servings:4  | Calories:680 | Total Fat:59g  | Chol:94mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 59g
91 %
Sat Fat 19g
95 %
Total Carb 16g
5 %
Fiber 2g
8 %
Sugars 4g
---
Cholesterol 94mg
31 %
Sodium 1682mg
70 %
Protein 25g
50 %
Calories:
36% Olive oil
27% Others combined
18% Mayonnaise
18% Coconut oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1/2 cup olive oil
3 Tbsp. fresh squeezed lemon juice
1/2 tsp. lemon zest
1 tsp. prepared ground mustard
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. raw honey (melted)
1 pound lump crab meat
1/3 cup chopped green onion
1/3 cup white onion, chopped small
1/2 cup red and yellow bell pepper, chopped small
2 Tbsp. fresh squeezed lemon juice
1 large egg, whisked
1/3 cup paleo mayonnaise
1 1/2 tsp. prepared yellow mustard
1/2 tsp. garlic powder
1 tsp. sea salt
1/8 tsp. cayenne pepper
1/3 cup almond flour (plus extra for dusting)
4 Tbsp. coconut oil or bacon fat (for cooking the crab cakes)
6 cups baby arugula, rinsed and dried
1 lemon, quartered (for serving)

 Directions : View recipe directions on paleocupboard.com
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