When I think of anything involving a protein, I spend a ridiculous amount of time thinking, “How can I marry equal parts veggies to the meat?”
It’s not for some overriding health benefit (although there is that), it’s just that I’m a nut for vegetables.
My spaghetti Bolognese is always brimming with extra carrots and celery with enough of a hint of meat to let you experience some beefy pleasure.
My chicken noodle soup is loaded with carrots, onions, corn, green beans, peas, and just enough chicken to qualify as a “poultry recipe.”
And when I make crab cakes with oh, so, sweet, and salty crab, well I love to throw in everything perky and delicious from the crisper into the mix. Bits of finely diced fresh celery, a hint of spicy onion, loads of parsley, and coconut flour to give everything a kiss of the tropics.
So, pull out your favorite chef’s knife, and you’re going to be diving into an amazing treat in no time at all!
Coconut crabcakes ingredients
- 1 (6 oz.) can lump crab meat, drained
- 2 tablespoons finely diced celery
- 2 tablespoons finely diced yellow onion
- 2 tablespoons finely diced flat-leaf parsley
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 large egg, beaten
- 3 tablespoons mayonnaise
- 4-6 tablespoons coconut flour (make sure you buy the best-quality coconut flour)
- 4 tablespoons unsalted butter
Coconut crabcakes tips and substitutions
- Veggies: I used celery and onions, but you can substitute plenty of alternatives. Any veggies you love, crab will adore too! You could throw in red bell pepper for some extra sweet notes, or shallots for a milder onion flavor. And is there any rule somewhere that says you couldn’t throw in some finely diced watercress for a bit of peppery spice? How delicious would that be? Just remember, when it comes to adding veggies to a dish, you’re the boss of you!
- To add heat: I’d recommend adding in some Louisiana hot sauce, or even a bit of Sriracha for a bit of garlicy goodness!
Veggie Loaded Coconut Crabcakes
These crabcakes are loaded with sweet and salty crab, and they’re also overflowing with veggies and a kiss of tropical coconut.
- Prep Time: 12 minutes
- Cook Time: 10 minutes
- Total Time: 52 minutes, including refrigeration.
- Yield: 8 servings 1x
1 (6 oz.) can lump crab meat, drained
2 tablespoons finely diced celery
2 tablespoons finely diced yellow onion
2 tablespoons finely diced flat-leaf parsley
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1 large egg, beaten
3 tablespoons mayonnaise
4–6 tablespoons coconut flour
4 tablespoons unsalted butter
Preheat oven to 200 degrees.
In a large bowl combine the crab, celery, onion, parsley, Worcestershire, and salt.
When well mixed, add in the beaten egg, mayonnaise, and 4 tablespoons of coconut flour. If the mixture seems too loose, slowly add in the coconut flour until the mixture firms up.
Scoop out mixture using a ½ cup measuring cup, and form into patties approximately 2 ½ -inch in diameter.
Place the cakes onto a large plate, and refrigerate for 30 minutes to firm up.
Heat the butter in a large skillet over medium heat until it melts.
Working in batches, add the cakes to the pan and cook for 4-5 minutes, or until golden brown. Flip, and brown the second side, about 4-5 minutes.
Place the first batch of crabcakes in the oven to stay warm while frying the second batch.
Serve with your favorite dipping sauce.
- Serving Size: 8
- Calories: 125
- Sugar: 0.7g
- Sodium: 521mg
- Fat: 9.2g
- Saturated Fat: 4.5g
- Carbohydrates: 6g
- Fiber: 2.4g
- Protein: 4.4g
- Cholesterol: 51mg