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
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
4 tablespoons unsalted butter
Instructions
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.
Notes
Serve with your favorite dipping sauce.
Nutrition Facts
- 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
Find it online: https://thecoconutmama.com/veggie-loaded-coconut-crabcakes/