We just love a good crab cake recipe we can’t even lie. One thing we have really enjoyed about the SOUL30 Challenge and sharing those recipes with you, is that we still enjoy foods that we love. We are making lifestyle changes and trying to adopt healthier habits, but some things you just shouldn’t have to give up. Like crab cakes. 😉
After some fooling around in the kitchen, we came up with this great crab cake recipe that’s a gluten-free variation of one we already love. So if you’re gluten-intolerant, cutting back on carbs, or doing the SOUL30 challenge with us, it’s perfect and delicious. We don’t want to completely change the way you view food, just give you some tips on how to better prepare what you already like.
You probably won’t make these everyday, but if you ever want to treat yo’ self but still stay on track, we say give them a try. You can make them ahead of time, they freeze wonderfully. Just put a small piece of parchment in between them, and bake of as you normally would. They are great on a salad, by themselves, or served Benedict-style (how we had them) for a delicious and filling breakfast or brunch.
1 Large Egg, beaten
2Tbsp. Paleo Mayonnaise (Primal Kitchen has a good one)
Mix all ingredients together in a bowl until combined.
Portion into patties.
Bake on a lined baking sheet for 30 minutes until golden.
**You only want to toast flakes long enough to dry them out. Literally about 3-4 minutes in the oven on 400. They will have a slight “coco-nutty” flavor, but Buck who professes to not like coconut barely tasted it and really enjoyed them.**
Let us know if you try them! Give us a shout on social media @ChewsyLovers #SOUL30 If you want to join our private Facebook group for more SOUL30 recipes and tips you can do that HERE.