2 red peppers, roasted, peeled and seeded (or [1] 12 oz jar of roasted red peppers)
¼ cup white wine
2 T chicken broth
2 T lemon juice
1 T lemon zest
Instructions
Crab Cakes
Heat 1 T coconut oil in a sauté pan over medium-low heat. Sauté the onion and celery about 5 minutes until soft and translucent, season with salt and pepper. Set aside to cool.
Beat the eggs in a large mixing bowl. Add mayonnaise, ground mustard, celery seed, paprika, lemon zest, dill, red pepper flakes, salt and pepper. Stir to thoroughly combine.
Add crab meat then sprinkle coconut flour and almond flour over the top. Stir gently to combine, careful not to break up the crab too much.
Line a baking sheet with parchment paper. Form crab cakes using about ⅓ cup of the mixture for each cake. Place formed cakes on baking sheet.
Place sheet in refrigerator uncovered for at least 1 hour, up to 8 hours.
Heat remaining 2 T coconut oil over medium heat in an electric skillet or large sauté pan. Sauté crab cakes for 3-4 minutes per side. Serve with roasted red pepper sauce.
Roasted Red Pepper Sauce
Add pine nuts to a medium sauté pan place pan over medium heat. Toast nuts until golden brown stirring occasionally. Place toasted nuts into a bowl and set aside.
Return pan to the stove and add olive oil, onion and garlic. Sauté until translucent, about 5 minutes. Season with salt and pepper.
Add wine and broth. Let cook down for about 2 minutes.
Place roasted red peppers, onion mixture, pine nuts, lemon juice, and lemon zest in a blender. Blend on high speed until ingredients fully combined and sauce is smooth. Place the blended sauce back into the pan and keep warm over low heat.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/crab-cakes-roasted-red-pepper-sauce/