AIP Crab Cakes
Author: Kelsey McReynolds
Recipe type: Appetizer
Cuisine: Caribbean
Prep time:
Cook time:
Total time:
Serves: 10
- ⅕ pound of crab, de-shelled
- 1 tablespoon fresh dill, minced
- ½ teaspoon granulated garlic
- ¼ cup canned sweet potato or pumpkin
- 1 tablespoon green onion, minced
- Juice of half a lemon
- 1 cup pork rinds, ground
- 1 cup cassava flour
- About ¼ cup avocado oil for frying
- 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.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/crab-cakes/
3.5.3251