Here's what you'll need;
-1 8oz. can of crab meat (I use the brand Handy (claw meat.) This runs about $7-$8 and can be found at Whole Food's.)
-2 Tbsp. minced green onions (I never measure this, just add what looks right to you.)
-3 Tbsp. Coconut flour
-1 Tbsp. Almond flour
-2 cloves of garlic minced (I did not have any on hand and substituted 1tsp garlic powder.)
-Salt & Pepper to taste
-2 Eggs (beaten)
-3 Tbsp Coconut Oil (1 Tbsp. is added to the cakes, 2 Tbsp are used to fry the cakes.)
Step 1: Drain any excess liquid from the crab, add to a medium sized bowl.
Step 2: Add your minced green onion to the bowl containing crab.
Step 3: Beat 2 eggs in a separate bowl. Add to the crab mixture.
Step 4: Mix together the coconut flour, almond flour, and garlic. Add this to the crab mixture.
Tbsp. of coconut oil to the mixture if needed (to help the mixture stay
Step 6: Melt 2 Tbsp. of coconut oil in a pan over medium heat.
Step 7: Use your hands to form the crab mixture into individual cakes. (You will be able to make 5 cakes at about 3.5" in diameter.)
Step 1: Fill a small pan with water and bring to a low boil. (If you have a poached egg pan, even better!)
Step 2: Add 1 tsp. of apple cider vinegar to the boiling water.
Step 3: Crack the egg and gently drop it into the boiling water, the egg should be fully submerged.
Step 4: Let the egg boil until the egg white turns solid white, and the yolk begins to cook slightly.
Add the poached egg to the top of a crab cake, and you've got Crab Cakes Benedict!