GF Crab Cakes

• 2 lbs jumbo lump crab meat 

• 2 bell peppers

• One sweet onion

• 2 shallots

• Juice of one lemon

• Chopped cilantro (handful)

• One jalapeño pepper

• Dash of salt

• About a teaspoon on chili powder (add more for spicy)

• 2 tablespoons chopped garlic

• 1/3 cup Green onions 

• 3 eggs

• 1/2 cup cassava flour

• 1 TB  mayo (I used avocado oil mayo) 

Directions: stir all together - freeze batter for 20 min to thicken or refrigerate for 1-2 hours. Heat skillet to HIGH HEAT, add oil (enough to cover pan). 

*I use my cast iron skillet

*Don't add crab cakes until skillet is highest heat, don’t flip them until they are darker colored on that side (5-6 minutes).

*Once all are finished cooking, place in a heated oven @300 for 20-30 min to ensure the middle is cooked throughout.. Serve warm and or freeze for later use!

Makes 12-14 servings

Per crab cake 116 calories - macros (2.7 fat, 4.9 carbs, 15.9 protein)