10 oz Cooked Jumbo Lump Crab Meat
1 Green Onion
1 Tbsp Cilantro
2 Tbsp Mayonnaise
1 tsp Lemon Juice
1 Egg
1/2 cup Breadcrumbs
1 clove Garlic
½ Tbsp Stone-Ground Dijon Mustard
¼ cup Celery
¼ cup Sweet Onion
½ tsp Coconut Aminos
Sea Salt and Black Pepper
Pinch Cayenne Powder
Coconut Oil

Mince the garlic and finely dice the celery and onion. Combine all ingredients except the coconut oil,
taking care not to break apart too much of the crab. We like to mix everything else first, then add the
Take a measuring cup and fill it with the mixture. Turn it out into your hand and smash it into a flat,
round disk, about ¼” thick. Do this for all of the mixture.
Heat 3–4 tablespoons of coconut oil over medium-high heat (~7 ). Once hot, add the crab cakes.
Cook on each side for about 2–3 minutes. Be very careful on the flip! They are delicate and need to be
flipped carefully or else they will fall apart. Cook another 1–2 minutes, until brown.
Tip Serve with our Rémoulade Sauce!
Makes 5 to 6
This recipe is Pescatarian