- 8 oz. lump crab meat
- 1/2 zucchini, grated and drained
- 2 small sweet peppers, diced
- 1 spring onion top, greens diced
- 2 eggs
- 2 1/2 tbsp coconut flour
- 1 tbsp spicy mustard
- 2 tbsp cooking fat, I used coconut oil
- Salt and pepper to taste
- 3 sprigs dill, chopped
Put all ingredients in a medium bowl and stir well, making sure the egg is thoroughly distributed.
In a large skillet over medium high heat, add your cooking fat. Once melted turn heat to medium. Carefully place your patties into oil and cook for 4 minutes, then turn. Cook an additional 4 minutes and then serve. This recipe makes four crab cakes, I suggest eating them the same day they are prepared!