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.
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