Low Carb Crab Cakes + Summer Kale Salad

I know I find myself at restaurants or picking up something prepared far too often. Sometimes, I almost forget that I love to cook. Last night I busted out my skills and got to work in the kitchen. I wanted to make something light and fresh so I went with a summer kale salad, low carb crab cakes, & a side of sweet potato.

Kale

Cubed Golden Apple

Cranberries & Glazed Walnuts (Fresh Gourmet brand- comes mixed in a bag)

Lemon Vinaigrette (Marzetti Simply Dressed brand)

2 cups lump crab meat (16 oz. can)

4 teaspoons dijon mustard

2 eggs beaten

2 tablespoons fresh lemon juice

4 teaspoons Old Bay seasoning

1/4 cup fresh chopped parsley

3 tablespoons coconut flour

1/4 cup coconut oil

Put the crab into a large mixing bowl.

In a different bowl combine wet ingredients: mustard, beaten eggs, and lemon juice.

In a 3rd bowl combine dry ingredients: Old Bay, parsley, flour.

Slowly fold the egg mixture into the bowl of crab, being careful not to break up the crab clumps. Then carefully fold in the dry ingredients. Form the cakes into your preferred size and set aside while heating the coconut oil in a large skillet. I used 3 skillets so I could make them all at once. You can split the 1/4 cup coconut oil between skillets. I probably did not use the full 1/4 cup just to save calories.

Fry the crab cakes for about 2 minutes on each side or until golden brown. Careful when flipping because they tend to break apart.

I served these with pre-made Remoulade dressing (Louisiana brand).

This recipe won’t let you down…Perfect for a summer meal!