Paleo Crab Cakes To Die For
This is a super simple and delicious crab cake recipe using crushed pork rinds instead of bread crumbs or crackers.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Servings: 8 crab cakes
Place the pork rinds in a zip lock bag (don't seal) and roll them with a rolling pin until they resemble bread crumbs. Measure out 1/2 cup.
Place picked over crab meat and crushed pork rinds into a bowl and gently mix until combined. Do not break up the crab pieces.
In another bowl, whisk together the egg, avocado mayonnaise, coconut aminos and whole grain mustard.
Pour egg mixture into crab mixture and gently mix until combined. Cover with plastic wrap and refrigerator for at least an hour (can be stored for up to 2 days).
Heat oil in a saute pan. (I use and luv this ceramic non-stick pan)Using a large spoon or ice cream scoop, form crab into 2" diameter cakes and saute for approximately 4 minutes per side.
Serve with lemon wedges.