Crab Cakes with Roasted Red Pepper Sauce

This is a less spicy version of my spicy crab cakes and a little added bonus of roasted red pepper sauce. I got the idea from I Breathe…I’m Hungry… I also added a side of avocado for good fat, green beans for a simple carb, and sweet potato mash for a starchier carb (long and hard workout yesterday). Plus my boyfriend may or may not have lost part of his tooth and he needed something soft to eat tonight 🙂

Crab Cake Ingredients

• 16 ounces of crab meat (I prefer fresher stuff found in the refrigerated section of the seafood area)
• 2 eggs, beaten
• 1 tbsp lemon juice
• 2tbsp Dijon mustard
• 1 tablespoon Old Bay seasoning
• salt and pepper
• 1 bunch green onions, finely sliced
• 4 tsp coconut flour
• 4 tbsp coconut oil (for cooking, do not add to cakes)

Crab Cake Directions

Squeeze out excess water from crab after opening. Then combine all ingredients together in bowl, adding more coconut flour (by the teaspoon) if needed to firm up the cakes. Heat oil over medium head and when warm, add cakes. Cook approximately 5 minutes on each side or until golden brown. Add following red pepper sauce to the top if desired.

Red Pepper Sauce

• 1 jar roasted red peppers
• 2 tbsp olive oil
• 1/4 to 1/2 avocado to thicken sauce if needed