Day 9- Crab Cakes with Lemon Vinaigrette


– 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. lard/bacon fat or tallow (for cooking the crab cakes)

– 6 cups baby arugula, rinsed and dried
– 1 lemon, quartered (for serving)

– Large mixing bowl
– Large skillet
– Spatula
– Paper towels
– Plate

1. Whisk all ingredients together until well blended and place in fridge until ready to serve.

1. Place all ingredients in a large mixing bowl (other than the coconut oil or bacon fat). Mix very gently until combined, adding a little more almond flour if the mixture is too wet. Shape into cakes and dust lightly with additional almond flour.
2. Heat the lard/bacon fat or tallow in large skillet over medium-high heat and allow the fat to get hot. Cook the crab cakes in batches for about 3-5 minutes on each side or until browned, turning them over very gently once during cooking. 3. Place on a plate covered in paper towels and finish cooking the rest of the crab cakes. Serve immediately.

1. Place one cup of arugula on the plate and top with 2-3 crab cakes. Drizzle a portion of the vinaigrette over the crab cakes and serve with a lemon wedge.


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