Mix the first portion of ingredients in a food processor (from crab meat to salt and pepper).
Bring EVOO to high heat.
Scoop crab mix in hands and form into a ball, and then smash flat into a patty.
Dredge crab patties in coconut flour, coating on both sides and shaking off excess flour.
Dip in egg mixture and then coat in crushed macadamia nuts.
Cook each crab patty for 2-3 minutes on each side, sizzling until golden brown. Use a wide spatula and pack the sides tightly as it cooks. Handle with care.
Serve on a bed of mixed greens with balsamic vinaigrette dressing and fresh lemon wedges.
The crab cakes may fall apart easily if they are too moist. If you find this is happening, omit dipping them in eggs. Either way, the combination tastes great!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (229g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 396 (75%)|
|Amt Per Serving||% DV|
|Total Fat 43.9g||59 %|
|Saturated Fat 34.4g||172 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 255.7mg||79 %|
|Sodium 297mg||10 %|
|Potassium 710mg||19 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 6.8g|
|Protein 21.3g||30 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 526
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