Crab Cakes Waffled

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.