Category, DifficultyBeginner

This family favourite is a great way to get seafood into a gluten-free diet. Enjoy hot or cold.

Yields1 Serving
Prep Time15 minsCook Time10 minsTotal Time25 mins

 230gm tin crabmeat (or minced squid, salmon, fish, mussels)
 1 tablespoon Garlic
 1⁄4 cup Chopped Parsley
 1 Egg, lightly beaten
 1 tablespoon Lite Mayonaise
 1⁄2 teaspoon Salt
 1⁄2 teaspoon Thyme
 1⁄8 teaspoon Cayenne Pepper
 1⁄2 cup Coconut Flour
 1 tablespoon Butter for frying

1

In a medium bowl, use a fork to combine crabmeat, garlic, parsley, egg, mayo, salt, thyme, cayenne pepper and coconut flour.

2
3

Form into four 1 cm thick cakes, each weighing about 90 grams.

4
5

Place the crab cakes on a platter lined with wax paper. Cover loosely with plastic wrap and refrigerate for at least one hour.

6
7

Heat a large nonstick skillet over medium heat, about 5 Minutes. Add half of the butter and brush to coat.

8
9

Add the crab cakes. Cook 4-5 Minutes without moving, until you can see on the edges that the bottoms are browned. Very carefully lift each crab cake with a wide spatula, add a little more butter to the skillet and lower the cake back into the skillet, to cook on the other side, 4-5 Minutes.

Ingredients

 230gm tin crabmeat (or minced squid, salmon, fish, mussels)
 1 tablespoon Garlic
 1⁄4 cup Chopped Parsley
 1 Egg, lightly beaten
 1 tablespoon Lite Mayonaise
 1⁄2 teaspoon Salt
 1⁄2 teaspoon Thyme
 1⁄8 teaspoon Cayenne Pepper
 1⁄2 cup Coconut Flour
 1 tablespoon Butter for frying

Directions

1

In a medium bowl, use a fork to combine crabmeat, garlic, parsley, egg, mayo, salt, thyme, cayenne pepper and coconut flour.

2
3

Form into four 1 cm thick cakes, each weighing about 90 grams.

4
5

Place the crab cakes on a platter lined with wax paper. Cover loosely with plastic wrap and refrigerate for at least one hour.

6
7

Heat a large nonstick skillet over medium heat, about 5 Minutes. Add half of the butter and brush to coat.

8
9

Add the crab cakes. Cook 4-5 Minutes without moving, until you can see on the edges that the bottoms are browned. Very carefully lift each crab cake with a wide spatula, add a little more butter to the skillet and lower the cake back into the skillet, to cook on the other side, 4-5 Minutes.

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