Paleo Coconut Crusted Crab Cake Salad with Lemon Vinegrette

This meal is scrumptious! These crab cakes can be served over salad as per the recipe, on their own as an appetizer (make them mini!), or even on a sandwich!

There are many substitutions that can be made as well. Not here for paleo? Substitute bread crumbs for the almond meal. Mayo can be any mayo of your choice – paleo, low fat, or good old Helmans! Don’t have scallions? Throw in chives or leeks. Not a fan of coconut? Skip it and replace with either almond flour or breadcrumbs.

Crab Cake Ingredients:
8 oz. lump crab meat
1/4 cup finely chopped red and green bell peppers
2 Tbsp. chopped scallions
1 egg
1 Tbsp. paleo mayonnaise
2/3 cup almond flour
1/4 tsp. pepper
Pinch of salt
1/4 cup coconut flakes

Salad Ingredients:
1 head of lettuce
1 tomato cut in wedges
Remainder of peppers from crab cake ingredients – chopped

Dressing Ingredients:
2 Tbsp. olive oil
1 Tbsp. white balsamic vinegar
Juice of one lemon
1/4 tsp. lemon zest
1/4 tsp. garlic powder
1/4 tsp. ground mustard
1/4 tsp. pepper
Pinch of salt

1. Whisk together dressing ingredients in a small measuring cup and set aside.
2. Create two plates with a mound of salad ingredients and refrigerate to chill until ready to serve.
3. In a medium mixing bowl, fold together all crab cake ingredients EXCEPT coconut flakes (hands work best).
4. Form 2 inch patties out of the crab cake mixture and place on a plate or cookie sheet. Sprinkle coconut flakes on both sides of each patty.
5. Heat a large non-stick frying pan over medium high heat, and drizzle with a small amount of olive oil. Sauté cakes until brown on both sides (about 3 minutes per side).
6. Plate crab cakes on top of salads and drizzle with dressing