Crab Cakes with Easy Remoulade Recipe

Ingredients

• 1 cup cauliflower florets
• ½ cup plus 2 tbsp mayonnaise
• 1 tsp capers
• 1 tsp lemon juice
• 1 tbsp plus 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• ¾ tsp sea salt
• ½ tsp paprika
• 1 tbsp coconut flour
• 0.66 cup almond meal
• 1 large egg, beaten
• 1 green onion, thinly sliced
• 1 lb (450 g) cooked lump crab
• ¼ cup ghee

1. Place cauliflower in a microwave-safe bowl with ½ inch (1.25 cm) water. Cover and microwave on high for 5 to 10 minutes, or until soft to the touch. Drain and set aside.
2. Whisk ½ cup mayonnaise, capers, lemon juice, 1 tablespoon Dijon mustard, Worcestershire sauce, ¼ teaspoon sea salt, and paprika in a small bowl. Set aside.
3. Use a fork to mash cauliflower into a paste. Stir in coconut flour, remaining 1 teaspoon Dijon mustard, remaining 2 tablespoons mayonnaise, ⅓ cup almond meal, egg, green onion, and remaining ½ teaspoon sea salt. Stir well to combine.
4. Add crab and gently mix. Form into 6 equal-size patties.
5. Place remaining ⅓ cup almond meal onto a plate or shallow dish. Press both flat sides of each crab cake into almond meal to coat.
6. Heat a large nonstick skillet over medium heat. Add ghee and wait for 30 seconds.
7. Place crab cakes in hot ghee. Cook for 2 to 4 minutes, or until deeply browned. Turn and cook for 2 to 4 minutes on the other side until browned and cooked through.
8. Serve warm crab cakes with remoulade.