Preparation time: 30 minutes
Servings: 2

For the Crab Cakes:
100 grams Crab meat
2 Tbsp Almond Flour
¼ tsp Creole seasoning
1 Tbsp Leeks, chopped
2 tsp Parsley, chopped
1 Egg
¼ tsp Coconut Aminos
½ tsp Dijon Mustard
2 Tbsp Mayonnaise
Salt and Pepper
2 Tbsp Olive Oil, for frying

For the Salad:
50 grams Romaine Lettuce, shredded
½ cup Cherry Tomatoes, halved
2 Tbsp Black Olives, sliced
60 grams Feta Cheese, crumbled
2 Tbsp Mayonnaise, to serve

In a bowl, combine all the ingredients of the crab cakes, except for olive oil.
Mix it until well combined.
Shape into little patties and place on a plate.
Heat olive oil in a pan.
Carefully add little crab cakes.
Slowly flip and cook the other side of the crab cakes. Set aside once cooked.
Now, prepare the salad ingredients.
Serve the crab cakes with all the salad ingredients and serve with mayonnaise.

Nutritional Information:
Energy – 585.9 kcal
Protein – 20g
Fat – 52.3g
Carbohydrates – 8.8g