Makes 16 crab cakes

 

1 pound fresh crabmeat
1 egg
1 cup finely ground almond flour or almond meal
4 green onions, finely chopped
1/2 cup Red bell pepper, finely chopped

1/4 cup chickpea crumbs
2 Tbsp. Fresh lemon juice
1 tsp granulated garlic
1 tsp Dijon mustard
1 tsp each sea salt
1 tsp freshly ground pepper
1/4-1/2 tsp. Red pepper flakes

2 tbsp hemp hearts

1/2 tsp garlic powder

2 tbsp Italian parsley (chopped finely)

In large bowl-

Using wooden spoon, stir until ingredients are combined. Form
into patties and refrigerate at least 30 minutes.  May be refrigerated
overnight.

To cook-
1 -2 Tablespoons olive oil and ghee (or butter), for frying
Heat oil, or ghee/butter in large skellet, (preferably cast iron) on medium heat.
Fry 5-8 minutes , or until crispy and golden brown. Turn over and cook an
additional 5-8 minutes, or until crispy and Golden.

 

Serve with mango salsa