Prep time: 10 min • Cook time: 15 min • Yield: 8 small cakes

Ingredients

• 3 6-ounce cans of lump crab, drained
• 2 eggs, beaten
• 2 teaspoons coconut milk
• 2 tablespoons minced shallot
• 2 teaspoons mayonnaise
• 1 teaspoon Savory Spice Blend (see below)
• 3 – 4 teaspoons coconut flour
• 2 tablespoons coconut oil or ghee

1. Combine the crab, eggs, shallots, coconut milk, mayonnaise, and Savory Spice Blend in a small mixing bowl. As you form the cakes, if the mixture is too runny squeeze out some of the liquid.  Pat the cakes in a shallow bowl of coconut flour to coat well. Make the cakes any size you prefer.  Smaller cakes will be easier to flip.
2. In a large pan over medium heat, melt enough coconut oil to create a layer about ¼-inch deep.  Gently place the cakes in pan and make sure the cakes don’t touch each other.  Allow the patties to brown on one side before flipping, and cook/brown the other side.
3.  Serve warm or cold.

Vary It! Make this recipe with either salmon or tuna.

Savory Spice Blend Ingredients

• 1 tablespoon sea salt
• 1 tablespoon dried rosemary, crushed
• 1 ½ tablespoon garlic powder
• ½ tablespoon onion powder
• ½ tablespoon Ancho chili powder

Directions Place all the spices in small jar, cover with a lid and shake to combine. Store the spice blend in the air-tight jar.