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Lemon Infused Crab Cakes

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Ingredients
  

CRAB CAKES:

  • 16 ounces crab meat
  • 1/4 cup chopped fresh parsley
  • 1/2 cup almond flour
  • Sea salt and freshly ground black pepper to taste
  • 1/4 teaspoon ground paprika
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground mustard seed
  • 1/8 teaspoons ground nutmeg
  • 1 1/2 tablespoon lemon juice
  • 1/2 tablespoon lemon zest
  • 1/4 cup unsweetened coconut milk
  • 1 large egg

COOKING:

  • 2 teaspoons olive oil

Instructions
 

ASSEMBLE:

  • In a large mixing bowl, mix all ingredients together.
  • On a large sheet of plastic wrap, take crab meat mixture and pat into patties. Wrap each crab cake individually.
  • In a 1 gallon freezer bag, add wrapped crab cakes.
  • Seal bag, squeezing out excess air.
  • To prevent freezer burn, place the filled bag in a second 1-gallon freezer bag; carefully squeeze the bag to force out any air, then seal. On the outside of the bag, label with the recipe name and date of preparation; place it in the freezer.

THAW:

  • Defrost your freezer meal the night before in the fridge. If you don’t have a full thaw at cooking time, remove it from the holding bags and place it in a sink of water to speed-thaw your food. New rules allow for thawing in hot water (100 degrees) with no issues regarding quality or safety (old rules said to use cold water for thawing, but this is no longer necessary - hot water is fast, effective and safe).

COOK:

  • Cooking Instructions: In a large skillet, heat oil over medium and add crab cakes. Cook for 3 to 4 minutes per side, until brown on the outside and cooked through on the inside. Serve warm.
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