PALEO CRAB CAKES

2 Pounds Crab Meat
2 Green Onions Finely Chopped
4 Tablespoons Finely Chopped Red Bell Pepper
2 Minced Garlic Cloves
2 Tablespoons Dijon Mustard
2 Eggs
2 Teaspoons Minced Fresh Parsley
2 Tablespoons Minced Fresh Dill
¾ Teaspoon Cayenne Pepper
2 Teaspoons Lemon Zest (grated off the outside of a washed lemon)
2 Cups Almond Meal
¾ Cups Mayonnaise
1 Teaspoon Paprika
4 Tablespoons Canola Oil

Sauté the onion, bell pepper and garlic in a tablespoon of canola oil for approximately 3 to 4 minutes. Add mustard, eggs, parsley, cayenne pepper, and 1 cup of the almond meal. Mix well over medium Heat. Start blending in the crab meat and the mayonnaise. Pour the remaining crab cakes into a shallow bowl. Form the mixture into the shape of crab cakes. Dip them into the remaining almond meal on both sides. Layer them into a Tupperware lined with wax paper and between each layer. Store the sealed Tupperware full of your crab cakes in the refrigerator for minimum of two hours.

Place the crab cakes onto a ( canola oil) well greased cookie sheet. Place into a 400 degrees preheated oven for 14 minutes.

You may want to flip them over half way, but they may fall apart so it is up to you.

Dipping Sauce:

1 Cup Mayonnaise
2 Tablespoons Chopped Fresh Dill
1 Tablespoon Chopped Fresh Parsley
1 Tablespoon Grated Lemon Zest
2 Teaspoons Fresh Lemon Juice
1 Minced Garlic Clove

Combine all of the above ingredients in a bowl, stir well. Refrigerate until chilled.