Thai Crab Cakes
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Thai Crab Cakes

Submitted by: Coach Taryn

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Servings: 8

Crab cakes kicked up a notch!


    1 c. red onion

    1 habanero pepper

    1 jalapeno pepper

    1 egg

    1 tsp. chili powder

    2 tsp. curry powder

    1 tsp. turmeric

    1 tsp. mustard seed, ground

    1 tsp. garlic powder

    1 tsp. sea salt

    2 tbsp. coconut aminos

    1 tsp. coconut oil

    14 oz. crabmeat, lump, sustainably raised

    12 cracker, crispbread, whole-grain

    2 tbsp. almond meal

    1/2 c. green onion

    1/4 c. fresh chives


Break up the crackers into small pieces (the consistency is up to you). Add almond meal/flour, chives (chopped), green onions (chopped), hot peppers (diced), egg, spices, and Bragg's. Mix it all up. Add all of the crab meat. Mix it up using a fork. Form mixture into 8 one-inch thick (or less) cakes. Heat coconut oil in a skillet over high heat. Once the oil is melted, reduce heat to medium. Add crab cakes to the oil, cook on one side until almost dark brown. Flip and repeat.