In a food processor, combine all the remoulade ingredients. Blend until combined. Place in a container in the fridge until you are ready for serving.
In a small bowl, place the arrowroot flour, Old Bay seasoning, dry mustard, and salt. Stir to mix it all together. Set aside.
In a larger bowl, place the egg, mayo, and Worcestershire. Whisk to combine.
Gently fold the dry ingredients into the egg mixture.
Mix in the peppers and scallion.
Finally, fold in the lump crab as gently as possible. Folding it in gingerly allows the lumps to stay in tact. You do want a mix of larger lumps and some smaller lumps, so if you only have large lumps, break a few apart so they can help the mixture hold together when formed into balls. If you only have large lumps, the cakes will have a hard time coming together.
Chill in the fridge for about an hour.
Place coconut oil in a skillet over high heat until the oil is hot. Keep heat at medium-high.
Form two packed crab balls with your hands and place them in the pan. Let the balls fry for about a minute. Then, with the bottom side of your spatula, slowly press the ball down to create a thick cake. Fry for a couple more minutes, and then gently flip.
Fry the other side for a few minutes and then remove from the pan onto a plate lined with a paper towel. Follow this process for the remaining crab balls.
Serve with the remoulade.
Nutrition facts below are per crab cake
Makes six large, deliciously amazing crab cakes!!
If you don’t have arrowroot flour and you can tolerate it, you can use whole wheat flour.