Ratio    3:1       

Total Calories    255 kcals  

Fat                      25g

Protein               6g

Carbohydrate     2g

  

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Ingredients

12g butter

20g crab (canned in brine and drained)

5g sour cream

7g raw egg yolk

15g full-fat mayonnaise

5g fresh lemon juice

2.5g coconut flour

15g tomatoes

10g cucumber

                                

Method

Stir coconut flour into crabmeat.

Season crab with salt and a pinch of paprika.

Combine crab mixture with the egg yolk to make approximately 4 cakes.

Melt butter in a pan and brown the cakes for 3-4 minutes on each side.

Mix together the sour cream, mayonnaise and lemon juice and pour over crab cakes.

Serve with tomatoes and cucumber.

 

Recipe by The Daisy Garland

© The Daisy Garland