Latte vs Smoothie
 

Did you know there’s one type of dairy-based breakfast drink that can help anyone burn up to 1.3 lbs each day?

Harvard scientists say it’s because when you prepare the milk in a certain way, it flips on the body’s “hidden fat loss switch.”
 

Can you guess which one it is?

A. Latte

B. Hot Chocolate

C. Berry Smoothie

C. Milkshake

Thousands of men and women wake up feeling leaner, healthier, and brighter than they have in years…

Simply because they enjoy THIS breakfast drink daily.

So if you think you know what it is… 

>>>Go here to see if you guessed right. 

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Today's Recipe
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Dear ,

If you're a crab cake lover, you know that finding a truly good crab cake isn't easy.

Most are loaded with breading, severely lacking in the crab department or fried to oblivion in unhealthy vegetable oil.

But a GREAT crab cake - packed with big chunks of lump crab, donning a perfectly golden-brown exterior and just barely held together with creamy mayonnaise, egg and a little breading - is a delicacy that will have you pining for more. 

Since removing gluten from my diet, I've missed indulging in the occasional crab cake (especially the ones from the quaint little restaurant, Dada, in my home town of Delray Beach, Florida). 

That’s why I set out to recreate this seaside favorite using healthy and Paleo-friendly ingredients. And finally, after several attempts I found the missing link to creating the perfect gluten-free, grain-free Paleo Crab Cake. 

Now, I'm sharing this recipe with you, and I hope you love it as much as we do at our house. To reduce your exposure to PCBs (endocrine disruptors and carcinogens) from blue crab, consider using low-contaminant snow crab meat, which is also more sustainable and eco-friendly.

Paleo Crab Cakes

Yield: 8 crab cakes
Active Time: 15 minutes
Total Time: 30 minutes

Ingredients

• 1 lb. crab meat, cooked
• 1 cup cauliflower florets, steamed well
• 2 pastured eggs
• 3 Tbsp. coconut flour
• 3 Tbsp. Paleo mayonnaise (homemade or Wilderness Family Naturals)
• 2 Tbsp. fresh parsley, chopped
• 1/2 tsp. sea salt
• 1/2 tsp. Old Bay seasoning
• 2 Tbsp. avocado or coconut oil
   

Preparation
 

1. In a medium bowl, add the steamed cauliflower. Gently break up into small pieces, mashing some. Leave some pieces intact for texture.
    
2. Add the crab meat and parsley. Gently fold the mixture to distribute the ingredients evenly without breaking up the crab too much.
    
3. In a small bowl, whisk together the eggs, mayonnaise, Old Bay and salt. Pour over the crab meat mixture and gently fold.
    
4. Now sift the coconut flour over the crab and gently fold the mixture until everything is uniform. The coconut flour is what helps give these cakes that crispy-golden crust.
    
5. Transfer to the fridge to chill and firm up - about 10 minutes. Preheat oven to 350 F. 
    
6. Remove crab mixture from fridge and form into patties. (I made mine about 2 inches thick and 3 inches in diameter.)
    
7. Heat oil in a cast iron pan over medium-high heat. When oil is shimmering, add the crab cakes, being careful to not overcrowd the pan (this will cause steaming, not searing). Cook about 3 minutes to golden brown, then flip and cook another 3 minutes.
    
8. Place pan-fried crab cakes on a baking sheet and transfer to the preheated oven to cook through (12 to 15 minutes).
    
9. Serve with fresh lemon wedges and Paleo mayo. Enjoy!

Nutrition Information Per Serving
145 calories, 10 g fat, 2 g saturated fat, 7 g monounsaturated fat, 0.4 g polyunsaturated fat, 100 mg cholesterol, 3 g carbohydrate, 1 g fiber, 12 g protein

Excellent Source of: Protein, Selenium, Vitamin B12, Vitamin K, EPA/DHA Omega-3

Good Source of:  Zinc, Vitamin C, Phosphorous

To Your Health,

Kelley Herring
Healing Gourmet