Crab Cake Waffle
Makes about 2-3 small waffles
1 170g tin crab meat, drained (squeeze the water out by pushing the lid down and pouring off the liquid)
1 tbs coconut flour
2 tbs almond flour/meal
1/2 tsp onion flakes
1/2 tsp garlic flakes
1/4 tsp massel vegetable stock
Salt and pepper to taste
1/2 tsp dried parsley or a tbs fresh parsley
1 fresh range organic egg
Add all ingredients to a bowl and mix thoroughly.
Cook in a pre-heated waffle maker until cooked through.
NOTE: You can also shape into patties and cook in a fry pan or bake in the oven.
|Crab Cake Waffles|