Kimberly’s Maryland Crab Cakes

Ingredients: 


1 jar of Fresh lump crab meat (I am not a fan of canned imitation crab but to each his/her own)
3 Tbsp Almond Flour
2 tsp Old Bay (+ a little extra to your taste- we love old bay-hence Maryland crab cakes)
1/8 tsp Celery Seeds
1/4 tsp Ground Mustard
1 Egg
Salt and Pepper to taste


Process:

1. Mix all the ingredients in a bowl.
2. Form into small patties and set in fridge until ready to cook.
3. In a skillet, heat 1-2 Tbsp. coconut or olive oil on medium heat. 
4. Cook Crab cakes until light brown (3-5min on each side)

Coconutty Shrimp

Ingredients:
1/4 C Coconut Flour
1/4 C Unsweetened shredded Coconut
1 Tbsp Sea Salt
1 tsp Old Bay
1 Egg
1/2 Lb. Shrimp

Process:

1. In a bowl, crack 1 egg and whisk well.
2. In a second bowl add dry ingredients.
3. Drain shrimp and peel shell to the tail. (Leaving shell on tail provides a nice holder.)
4. Dip shrimp in egg then dry mixture then egg then dry mixture again.
5. In a skillet, heat 1-2 Tbsp. Coconut or olive oil on Medium heat.
6. Cook Shrimp until light brown (2-3 min on each side).

Kimberly’s Cajun fried Chicken Salad


Ingredients: 
4 Chicken breasts (thawed)
1 C. Almond Flour
1 TBS Cajun seasoning (we use ‘Slap ya mama‘) If you don’t like Cajun- you can
1 tsp Garlic powder
1 tsp Sea Salt
2 tsp Cracked Black Pepper
4 TBS Coconut oil
2 Eggs

Process:
In a skillet, heat coconut oil until completely melted. Allow coconut oil to stay warm (without boiling). I kept my temperature at about 5.5 or 6 (a little above medium).

Assembly line style!

While coconut oil is heating prepare the other items in separate bowls.


Bowl 1: 2 eggs whisked

Bowl 2: Almond flour, seasoning, salt, pepper, garlic, mix well.

One at a time place your chicken breast in the egg, then in the flour and then place them in the pan. (I double dipped Brandon’s chicken and that gave it an extra crispy coat- to do this you would just repeat the process.)

Place chicken in the pan and allow it to cook at a medium temperature for 10-15 minutes. (Cut a breast in the center to make sure it is cooked all the way through.) If you notice your chicken burning, turn the temperature down to a medium low range and allow them to cook for a longer amount of time.

Because chicken breasts are all different sizes, cooking times and temps may vary. The best thing to do is to put them in the pan and watch them cook. You only want to flip them once so that the breading doesn’t fall apart.

Plate the chicken on top of a nice fresh salad and enjoy!

Mine is single breaded, the batter stays on better this way

Brandon’s Double breaded, is is really crispy and delicious.