Thai Crab Cakes
2 Proteins 0 Fats 1 Carbs
Healthy Crab Cake Recipe
Prep Time: 10 minutes
8 ounces Alaskan lump crab meat
6 ounces Alaskan crab leg meat
12 Wasa whole grain crispbreads
2 tablespoons almond meal/flour
1/2 cup green onions, chopped
1/4 cup chives, chopped
1 cup medium red onion, chopped
1 habanero pepper, diced (optional)
1 jalapeno pepper, diced
1 teaspoon chili powder
2 teaspoons yellow curry
1 teaspoon turmeric
1 teaspoon ground mustard
1 teaspoon garlic powder
1 teaspoon sea salt
2 tablespoons Braggs liquid aminos
coconut oil, for pan frying
Break up the crackers into small pieces (the consistency is up to you).
Add almond meal/flour, chives, onions, hot peppers, egg, spices, and Bragg's. Mix it all up.
Add all of the crab meat. Mix it up using a fork.
Form mixture into 8 one-inch thick (or less) cakes.
Heat coconut oil in a skillet over high heat. Once the oil is melted, reduce heat to medium.
Add crab cakes to the oil, cook on one side until almost dark brown. Flip and repeat.