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Crab Cake with Easy Remoulade

Ingredients:

Cauliflower Florets

1 Cups

2 TB Mayonnaise

1/2 Cups

Capers

1 Teaspoons

Lemon Juice

1 Teaspoons

Plus 1/2 tsp Dijon mustard

1 Tablespoons

Worcestershire Sauce

1 Teaspoons

Sea salt

1./4 Teaspoons

Paparika

1/2 Teaspoons

Coconut Flour

1 Teaspoons

Almond Meal

2/3 Cups

Large Egg, beaten

Green Onion, thinly sliced

Cooked lump crash

1 Pounds

Ghee

1/4 Cups

Preparation mode:

1. Place cauliflower in a microwave-safe bowl with 1/2 inch water. Cover and microwave on high for 5 to 10 minutes or until soft to touch. Drain and set aside.

2. Whisk 1/2 cup mayonnaise, capers, lemon juice, 1 tablespoon Dijon mustard, Worcestershire sauce, 1/4 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 tablespoon mayonnaise, 1/3 cup almond meal, egg, green onion and remaining 1/2 tablespoon sea salt. Stir well to combine.

4. Add crab and gently mix. Form into 6 equal size patties.

5. Place remaining 1/2 cup almond meal onto a plate or shallow dish. Press both flat sides of each crab cake into almond meat 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 browned. Turn and cook for 2 to 4 minutes on other side until browned and cooked through.

8. Serve warm crab cakes with remoulade.