Paleo / Clean Eating Crab Cake Recipe & Homemade Mayo

These suckers were so amazing, my whole family demolished them!

Ingredients:

1 lb. crab meat, cooked
1 cup cauliflower florets, steamed well
2 pastured eggs
3 Tbsp. coconut flour
3 Tbsp. mayonnaise (I make mine b/c of the sugar in store bought)
2 Tbsp. fresh parsley, chopped
½ tsp. sea salt
½ tsp. Old Bay seasoning
2 Tbsp. avocado oil or coconut oil

Instructions:

-In a medium bowl, add the steamed cauliflower. Gently break up into small pieces, mashing some. Leave some pieces intact for texture.
-Add the crab meat and parsley. Gently fold the mixture to distribute the ingredients evenly without breaking up the crab too much.
-In a small bowl, whisk together the eggs, mayonnaise, Old Bay and salt. Pour over the crab meat mixture and gently fold.
-Now sift the coconut flour over the crab and gently fold the mixture until everything is uniform. The coconut flour is what helps give these cakes that crispy-golden crust.
-Transfer to the fridge to chill and firm up - about 10 minutes. Preheat oven to 350 F.
-Remove crab mixture from fridge and form into patties. I made mine about 2 inches thick and 3 inches in diameter.
-Heat oil in a cast iron pan over medium-high heat. When oil is shimmering, add the crab cakes, being careful to not overcrowd the pan (this will cause steaming, not searing). Cook about 3 minutes to golden brown, then flip and cook another 3 minutes.
-Place pan-fried crab cakes on a baking sheet and transfer to the preheated oven to cook through (12 to 15 minutes)
-Serve with fresh lemon wedges and Paleo mayo

Here is how I make my mayo:

2 egg whites
1 cup of light olive oil (don't use extra virgin it will taste way to strong)
1/3 cup of coconut oil (melted)
1 tbsp of lemon juice
1 tbsp of cider vinegar
1 tsp ground mustard
salt & white pepper to taste

I just my Smart Stick / Hand Blender - which whips it up in about 10 seconds.  I LOVE this KitchenAid 3 Speed Hand Blender HERE!