This post contains affiliate links. Click here to see what that means! That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
If you’ve loved my chicken nugget recipe, I’ve got something fun in store for you. I am totally sold on this AIP breading. The pork rinds and cassava add the perfect amount of crunch and texture to anything and these crab cakes are no exception.
For me, seafood is a must-have all summer long. There’s something about squeezing some lemon and garlic onto fresh seafood that gives me all the summer feels.
I used some canned pumpkin instead of sweet potato because I realized after I got home from the grocery store that I didn’t have any canned sweet potato. Rather than go back to the store, I used some canned pumpkin that I had leftover from the holidays last year. Make sure to check your dates. LOL! The pumpkin turned out GREAT! Highly recommend. But, if that seems a little too outlandish, use some sweet potato as the binder and it will work just fine.
If you’re missing some aioli or dipping sauce for your crab cakes, no fear! I’ve got you covered. Check out my garlic sauce (Toum Sauce). It makes the perfect tangy condiment.
- In a large bowl, combine crab, dill, garlic, sweet potato, green onion, and lemon. Mix well with a fork.
- In a pan over medium heat, heat avocado oil.
- In a small bowl, combine pork rinds and cassava flour. Mix well.
- Form the crab mixture into small patties, 2-3 inches in circumference and ½ and inch thickness.
- Dredge the patties in the pork rinds mixture.
- Fry in the oil on each side for about 1-2 minutes each.