Crab Cakes

**Not Gluten Free?? Use regular breadcrumbs instead of almond flour
**Not Diary Free?? Use butter instead of olive oil
**Grain Free?? No change :-)
**Paleo?? Use homemade mayonnaise, natural mustard or powder and leave out Worcestershire sauce

Note: Crabmeat mixture must go in the refrigerator for at least 30 minutes before cooking

Serves: 4

Ingredients:

2 Tbs mayonnaise (use store brand or Cinderella's Homemade Mayonnaise)
1/2 tsp Dijon mustard
1/2 tsp seafood seasoning (Cinderella loves Old Bay Seasoning)

1/4 tsp Worcestershire sauce
1 egg
1/2 tsp salt
1 lb crabmeat, drained
1/4 cup almond flour  or gluten free breadcrumbs
2 Tbs olive oil

Directions:

1. In a large bowl mix mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, and salt
2. Stir in crabmeat and mix well
3. Cover bowl and place in refrigerator for at least 30 minutes
4. Shape crabmeat mixture into 4 small thick patties
5. Spread breadcrumbs onto a large plate
6. Cover crabmeat patties completely with breadcrumbs
7. Place oil on a large skillet on a medium flame
8. Cook crab cakes for about 4 minutes on each side or until golden brown