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!


  • 14 oz. crabmeat, lump, sustainably raised
  • 12 cracker, crispbread, whole-grain
  • 2 tbs. almond meal, organic
  • 1/2 c. green onion, fresh, organic
  • 1/4 c. chives, fresh, organic
  • 1 c. onion, red, organic
  • 1 chili pepper, habanero, fresh, organic
  • 1 chili pepper, jalapeno, fresh, organic
  • 1 egg, omega-3, cage-free, organic
  • 1 tsp. chili powder, organic
  • 2 tsp. curry powder, organic
  • 1 tsp. turmeric, ground, organic
  • 1 tsp. mustard seed, ground, organic
  • 1 tsp. garlic powder, organic
  • 1 tsp. sea salt, unrefined and pure
  • 2 tbs. coconut aminos, organic
  • 1 tsp. coconut oil, raw, extra-virgin, organic


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.