Paleo Crab Cakes
Ingredients
The crab mixture
-
3
cans
crab meat, drained
-
½
cup
unsweetened shredded coconut, finely ground
-
¼
cup
coconut flour
-
½
cup
paleo mayo
-
¼
cup
fresh parsley, chopped
-
2
whole
eggs
-
1
tbsp
Old Bay Seasoning
-
1-2
tbsp
coconut oil for pan-frying
The breading
-
½
cup
unsweetened shredded coconut
-
½
cup
sliced blanched almonds
-
½
tsp
Old Bay Seasoning
-
a pinch
salt
-
a pinch
pepper
Instructions
- Grind the shredded coconut in a coffee grinder until fine and transfer to a mixing bowl with the other crab mixture ingredients, except for the coconut oil and breading ingredients.
- Mix the crab mixture until well combined and refrigerate for about 10 minutes to firm up.
- Grind the breading ingredients (shredded coconut, sliced almonds, Old Bay seasoning, salt, and pepper) until they resemble coarse sand and transfer to a shallow dish.
- Form the crab mixture into 10 to 12 equal patties and coat them in the breading on both sides.
- Heat coconut oil in a skillet over medium heat and fry the patties in batches until golden brown, about 3 minutes per side.
- Serve hot with paleo mayo, optionally seasoned with Old Bay.
Nutrition Facts (estimated)
Servings
12 cakes
Calories
204
Total fat
16g
Total carbohydrates
5g
Total protein
11g
Sodium
435mg
Cholesterol
49mg
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