Crab Cakes

Crab Cakes

Ingredients:
1 pound lump crab, cleaned of shell pieces
2 large egg whites
2 shallots, finely chopped
¼ cup finely chopped green or red bell pepper
¼ cup unsweetened almond milk
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh Italian parsley
1 teaspoon crab-boil seasoning
1 teaspoon ground white pepper
2 tablespoons gluten-free oat flour
1 tablespoon extra-virgin olive oil
Lemon wedges

Directions:
In a medium bowl, combine the crab, egg whites, shallots, bell pepper, almond milk, mustard, parsley, crab-boil seasoning, and white pepper just until mixed. Divide into 8 small cakes.
In a shallow dish, place the oat flour. Lightly coat each crab cake on both sides with the oat flour.
In a large skillet over medium heat, heat the oil and swirl to coat the pan. Cook the crab cakes for 8 to 12 minutes, turning once, or until golden. Serve with lemon wedges.
Makes 4 servings