*This post was originally written September 9, 2017
It’s likely you’ve heard the news.
I am doing Whole30 this month (September 2017) but keeping it keto friendly. Which basically means you put the breaks on eating out and snuggle in close to the kitchen because that is what your month is going to look like. As I write this, I am confidently on Day 9 and feeling really great about Whole30, life, Keto…everything. Adapting from Keto to Whole30 has not been hard, less creamy (luh you, cheese) but not hard.
Today I made a this Keto and Whole30 crab cakes accompanied by spinach and mustard greens all with a primal kitchen ranch drizzle. It was perfection and I am real glad I had that idea.
Crab Cakes
1 egg, salt and pepper, dill
Mix your four ingredients together and then skillet fry them in ghee. Ghee helps make a beautiful crust, so do not skip on on this step, Adds lots of flavor too. Serve these with a pretty salad, maybe a wedge if you are just Keto and not Whole30.
Eat and enjoy.
2 comments
How much crab do you use?
Fresh or canned?
Two cans here. I got mine at Whole Foods. Guess I should have included that. 😂🤦🏽♀️