Re-creating all of my favorite foods according to my ketotarian lifestyle is so satisfying. These crab cakes are so good you won’t realize they are grain-free and dairy-free. Serves 4.


Crab Cakes:
¾ cup almond flour crackers (I like Simple Mills)
½ cup plain coconut yogurt (I like Culina
2 egg yolks
1 Tbsp dijon mustard
2 Tbsp fresh Italian parsley, chopped
1lb crab meat
1 tsp Old Bay Seasoning
½ tsp JF Spicy Salt
Fresh cracked black pepper, to taste
Mango Salsa:
1 mango, diced
¼ cup red onion, diced
1 jalapeño, deseeded and diced
¼ cup fresh cilantro, chopped
JF Spicy Salt, to taste
Dairy-Free Dijonnaise:
¼ cup plain coconut yogurt (I like Culina) 
2 Tbsp dijon mustard
1 lemon, juiced 
Handful fresh Italian parsley, chopped


Crab Cakes:
Preheat the oven to 400º. Using a food processor, pulse the grain-free crackers until they are a bread crumb like texture. Set to the side. In a large mixing bowl, combine the yogurt, egg yolks, dijon mustard, and parsley. Mix well. Add in the crab meat and season with Old Bay, JF Spicy Salt, and fresh cracked black pepper. Add the crushed crackers and mix well. Form them into small cakes and place them on a parchment lined baking sheet. This should yield 6-8 crab cakes. Bake them for about 20 minutes until they are golden brown on top.
Mango Salsa:
In a small bowl, combine the mango, red onion, jalapeño, and cilantro. Season with JF Spicy Salt.
Dairy-Free Dijonnaise:
In a small bowl, combine the yogurt, mustard, lemon juice, and parsley. Mix well. Serve the crab cakes on top of the mango salsa with this sauce on the side.