Crab Cakes w/Coconut Flour

crab cakes with coconut flour
Crab Cakes with Coconut Flour
Yields 12
Now that we're going through about one to three coconuts per week because of making our own coconut milk and flour, our coconut flour is accumulating. So, I am now trying to come up with more and more uses for the flour, hence, these crab cakes. We can taste the flavor of the crab, plus these cakes are moist. I love garlic butter with crab, so these cakes hold up well for dipping in such. Yields 12 or 9 large.
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  1. 1 lb Imitation crab meat
  2. 3 eggs
  3. 1/2 cup mayonnaise
  4. 1 teaspoon onion powder
  5. 1 teaspoon garlic powder
  6. 1/2 teaspoon azafrán (this is not pure saffron in this country)
  7. 1/2 teaspoon ground mustard
  8. 1 teaspoon sal en grano
  9. 1/2 teaspoon black pepper
  10. 1/2 cup fresh chopped chives or chopped green onions
  11. 1/2 cup coconut flour
  12. butter & garlic for dipping
  13. coconut flour for dusting
  1. In a food processor, chop up the crab meat. Together in a bowl, mix the crab meat with the remaining ingredients. Form into cakes. Dust with coconut flour. Brush your griddle pan with melted butter and cook one side till golden. Carefully flip and cook other side. Brush pan with more butter as you add more crab cakes. Serve with melted garlic butter for dipping. Yields 10 to 12 cakes.