- Place all ingredients in a large mixing bowl (other than the coconut oil). Mix very gently until combined, adding a little more coconut flour if the mixture is too wet. Shape into cakes and dust lightly with additional coconut flour.
- Heat the coconut oil in a large skillet over medium to high heat and allow the oil to get hot. Cook the crab cakes in batches for about 3 to 5 minutes on each side or until browned, turning them over very gently once during cooking.
- Place on a plate covered in paper towels and finish cooking the rest of the crab cakes. Serve with mixed greens & sauerkraut for a great probiotic-rich lunch!
GF/DF/Paleo
