Serves :6-8

INGREDIENTS:

• 3 lbs. crabmeat
• 3 beaten eggs
• 3 cups flax seeds meal
• 3 tbsp. mustard
• 2 tbsp. grated horseradish
• 1/2 cup coconut oil
• 1 tsp. lemon rind
• 3 tbsp. lemon juice
• 2 tbsp. parsley
• 1/2 tsp. cayenne pepper
• 2 tsp. fish sauce

INSTRUCTIONS:

1. In a medium bowl, combine all ingredients except coconut oil. Mix well until everything is evenly distributed.
2. Shape the mixture into smallish hamburgers or patties, ensuring they hold together well.
3. In a fry pan, heat the coconut oil over medium heat.
4. Cook the crab patties in the hot coconut oil for 3-4 minutes on each side or until they become golden brown and crispy. Alternatively, you can bake them in the oven at 400°F (200°C) until they are cooked through and lightly browned.
5. Remove the cooked patties from the pan or oven and place them on a plate lined with paper towels to drain any excess oil.
6. Serve the crab cakes as appetizers or as a main course alongside a large fiber-rich salad for a delicious and nutritious meal.

Enjoy the delightful crab cakes with their flavorful blend of spices and the goodness of crabmeat!

ALLERGIES:

SF (Shellfish-Free)

GF (Gluten-Free)

DF (Dairy-Free)

NF (Nut-Free)

Here are some variations of the crab cakes recipe:

1. Asian-Inspired Crab Cakes:
   • Add 1 tablespoon of soy sauce and 1 tablespoon of minced ginger to the crab cake mixture for an Asian twist. Serve with a side of sweet chili sauce or a soy-based dipping sauce.
2. Cajun Crab Cakes:
   • Season the crab cakes with Cajun seasoning, a pinch of cayenne pepper, and chopped green bell pepper for a spicy kick. Serve with a cool and creamy remoulade sauce.
3. Mediterranean Crab Cakes:
   • Add 1/2 cup of diced roasted red bell peppers, 1 tablespoon of capers, and 1 tablespoon of chopped kalamata olives to the crab cake mixture. Serve with a lemony Greek yogurt sauce.
4. Coconut-Crusted Crab Cakes:
   • Coat the crab cakes with shredded coconut before frying or baking for a tropical twist. Serve with a pineapple salsa or a mango chutney.
5. Herbed Crab Cakes:
   • Mix in additional fresh herbs like dill, tarragon, or chives to the crab cake mixture for a burst of flavor. Serve with a lemon herb aioli.
6. Southwest Crab Cakes:
   • Add 1/2 cup of black beans, 1/4 cup of diced red onion, and 1 tablespoon of chopped cilantro to the crab cake mixture. Serve with a spicy avocado crema.
7. Italian Crab Cakes:
   • Mix in 1/4 cup of grated Parmesan cheese, 1 tablespoon of minced garlic, and 1 tablespoon of chopped basil or parsley to the crab cake mixture. Serve with a marinara sauce.
8. Curried Crab Cakes:
   • Season the crab cakes with curry powder and a pinch of turmeric for a unique flavor. Serve with a yogurt-based cucumber sauce.
9. Smoky Chipotle Crab Cakes:
   • Add 1-2 tablespoons of adobo sauce from canned chipotle peppers in adobo to the crab cake mixture for a smoky and spicy taste. Serve with a lime-cilantro mayo.
10. Vegetarian Crab Cakes:
    • Substitute the crabmeat with shredded hearts of palm or artichoke hearts for a delicious vegetarian version. Add some Old Bay seasoning for a traditional flavor.