It makes 4 large crab cakes. (We ate the other two! LOL!)
Prep Time: 1 hr 10 min
Cook Time: 5 min
Ingredients: (Note: fresh is better than dried if you have it)
(To make it dairy free substitute eggs for 1tsp of chia or flax meal in 3 tbsps of warm water. Stir then let sit for 2 min until it get sticky. Use 1/2 a banana or 1/2 an avocado to substitute for the yogurt.)
1 tblsp of dried chives
1 egg and 1 egg white (chia or flax meal)
1 tblsp of greek yogurt (banana or avocado)
1 tsp garlic powder
2 tsp dijon mustard
2 tsp Old Bay seasoning or 1tsp paprika/1 tsp cayenne pepper
1 cup organic oatmeal
15 oz of lump crab meat
1 tblsp coconut oil
Combine the chives, eggs, garlic, mustard and seasoning with a whisk. Break up the crab meat into the egg mixture and coat it well. Add the oatmeal 1/4 cup at a time until you can form patties.
Place the patties on a plate and refrigerate for 1 hour.
When you are ready to cook, heat a pan and drop in 1 tblsp of coconut oil. Drop a small crumb of crab cake into the oil. If it sizzle around the edges the oil is ready.
Use a spatula and place the crab cake in the pan. Cook on one side about 3 min or until golden brown. Then flip and cook for 2 more minutes.
Place on a plate with a paper towel to absorb any excess oil. Enjoy!