Crab Cakes

I came home from the gym last night starving. Searching through my fridge and cupboards the only thing that I could find that slightly interested me was a can a crab. SO what better to do with that can of crab but to make crab cakes. 

1 pound lump crab meat
1/3 cup chopped green onion
1/3 cup white onion, chopped small
1/2 cup red and yellow bell pepper, chopped small
2 tbsp fresh squeezed lemon juice
1 large egg, whisked
1/3 cup paleo mayonnaise (check out my blog for this recipe)
1/2 tsp. garlic powder
1 tsp. sea salt
1/8 tsp. cayenne pepper
1/3 cup almond flour (plus extra for dusting)
4 tbsp lard/bacon fat/ olive oil (for cooking the crab cakes)
  
Place all ingredients in a large mixing bowl (other than the coconut oil or bacon fat). Mix very gently until combined, adding a little more almond flour if the mixture is too wet. Shape into cakes and dust lightly with additional almond flour. 

Heat the lard/bacon fat or oil in large skillet over medium-high heat and allow the fat to get hot. Cook the crab cakes in batches for about 3-5 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 immediately.

Recipe from Paleo Cupboard