Coconut Curry Crab Cakes

Coconut Curry Crab Cakes are a delicious and healthy way to enjoy fresh crab meat. They're made with almond flour, coconut milk, curry powder, garlic powder, and shredded coconut, and pan-fried until golden brown. Serve them hot with your favorite Paleo-friendly dipping sauce.

Crab cakes are a classic seafood dish, but they can often be heavy and greasy. This recipe for Coconut Curry Crab Cakes is a healthier take on the traditional dish, using almond flour instead of breadcrumbs and coconut milk instead of butter. The result is a light and flavorful crab cake that's perfect for a summer meal.

Prep time: 15 | Cook time: 10 | Serves: 4

Ingredients

• 1 lb fresh crab meat
• 1/2 cup almond flour
• 1/4 cup coconut milk
• 1 egg
• 2 tbsp coconut aminos
• 1 tbsp curry powder
• 1/2 tsp garlic powder
• 1/4 cup shredded coconut
• 2 tbsp coconut oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine crab meat, almond flour, coconut milk, egg, coconut aminos, curry powder, garlic powder, shredded coconut, salt, and pepper.
2. Mix until well combined and form into small patties.
3. Heat coconut oil in a skillet over medium heat.
4. Cook crab cakes for 4-5 minutes on each side until golden brown and cooked through.
5. Serve hot with your favorite Paleo-friendly dipping sauce.

Why It Works

• Almond flour is a good substitute for breadcrumbs in crab cakes because it's gluten-free and has a nutty flavor that complements the crab meat.
• Coconut milk adds a creamy and flavorful richness to the crab cakes.
• Curry powder and garlic powder add a warm and savory flavor to the crab cakes.
• Shredded coconut adds a bit of texture and sweetness to the crab cakes.
• Pan-frying the crab cakes until golden brown gives them a crispy exterior and a tender interior.