Coconut Crab Cakes

Coconut crab cakes

Since starting a Paleo diet I’ve began experimenting more and more with a whole range of ingredients. Although I’ve always loved cooking and found it easy to tweak recipes, (especially sweet dishes), the last six months, I’ve been trying out more recipes, in a bid to find tasty meals, without having to spend all my time in the kitchen! Ive even started to sample more fish dishes, (which is unusual for me) and I’ve decided its something I would like to include more in my diet.

Most of my inspiration has come from Nom Nom Paleo (food for humans) cookbook. I love their spicy coconut shrimp and tuna fish cakes, they have great flavours and can be teamed with vegetables or spruced up with a fancy salsa and some salad.

This has led me to come up with the following recipe – coconut crab cakes. It combines a bit of spice, (which I love) and coconut coating to give it some texture without it being ‘breaded’. When I first made them, I served it with ‘Zoodles’ (Nom Nom Paleo recipe) and my home-made paleo teriyaki sauce (recipe coming soon), simple, but tasty!

Fish Cake Ingredients
2 Cans of Crab meat (drained)
1/4 cup of desiccated coconut (unsweetened)
1 Tbsp Coconut flour
Large handful of coriander
2 spring onions finely chopped
zest of lemon
juice of 1 lime
juice of 1/2 orange
1 Tbsp Dijon mustard
1 Large egg
1 small red chilli finely chopped
3 cloves garlic crushed
1/2 courgette shredded
1 Tsp black pepper
1 Tsp Hot paprika

Coating
1/2 cup of desiccated coconut

Optional – To serve with
2 courgettes, shredded (Zoodles)
Teriyaki sauce

Serves: 2-4 people (makes 8-10 cakes)

Method

  1. In a bowl, combine all of the ‘crab cake’ ingredients, mix until well combined and place aside.
  2. Put the 1/2 cup of desiccated coconut in a bowl or on a plate, ready to dip the crab cakes in.
  3. To make the crab cakes, scoop 1-2 heaped tablespoons of mixture from the bowl and shape into cakes – this is done by rolling into a ball then flattening on the palm of your hand. Once shaped, place into the bowl of desiccated coconut, carefully turning over, until the whole cake is coated.
  4. Transfer the completed cake onto a baking tray or plate.
  5. Heat the oven or grill at this point
  6. Once all the cakes are made, heat a frying pan until very hot, then add in the oil.
  7. When the oil is very hot, add in a few of the cakes (don’t add too many/ over crowd the pan, as it will make it difficult when turning them over. You may want to consider cooking them in 2-3 batches, depending on the size of your pan).
  8. Flip the cakes over half way through so that both sides are brown. (Careful as they are delicate, you may want to use a fork and spatula for this)
  9. Once browned, place under the grill (medium heat) or in the oven (200 degrees) for 8-10 minutes.
  10. Be careful when flipping the cakes over and transferring then, as they can break easily.

Serve with Teriyaki sauce and Zoodles. (For a teriyaki sauce recipe, go to The Iron You.

Other Serving Suggestions
Alternatively you can serve with some cauli rice, coleslaw and spicy sriracha mayo! YAY!

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