Crab Cakes

1 pound crab meat (I used canned crab meat)
2 tbsp finely diced red onion
2 tbsp paleo mayo
1 tsp crushed garlic
salt and pepper to taste
1 tsp chili powder
1 egg
2 tbsp coconut flour
2-4 tbsp coconut oil

If using the canned crab, make sure to crumble the crab with your hands into a large mixing bowl and pick out any shells you might find.  Mix the crab with the onion, mayo, garlic, sea salt, pepper, chili powder, egg and coconut flour.  In a large skillet, heat the coconut oil over medium heat for 1 minute or until hot enough that a sprinkle of water in the pan makes the oil sizzle.  Form the crab cake mixture into palm size patties and fry for 2-3 minutes on each side or until they are golden brown.  Makes approximately 10 crab cakes. Serve with mango chutney or fresh lemon. 

**I found mine to be on the dry side, I would start with 1 tbsp of coconut flour and check the consistency of the mixture, if still too wet add more coconut flour. 

Recipe from Everyday Paleo