Crab Cakes

These Paleo Indian Crab Cakes are a delightful fusion of traditional flavors and modern dietary preferences, featuring succulent crab meat and aromatic spices. Perfectly crispy on the outside and tender on the inside, they make for an exquisite seafood dish that is both healthy and satisfying.

Ingredients

• Fresh crab meat - 200 grams
• Almond flour - 50 grams
• Coconut flour - 20 grams
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Garam masala - 1/2 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Green chili - 1 small, finely chopped
• Lemon juice - 1 tablespoon
• Egg - 1 large
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Coconut oil - for frying

Steps

1. In a mixing bowl, combine the fresh crab meat, almond flour, coconut flour, coriander powder, cumin powder, turmeric powder, garam masala, chopped cilantro, green chili, lemon juice, egg, salt, and black pepper.
2. Mix all the ingredients gently until well combined, ensuring not to break the crab meat too much.
3. Form the mixture into small patties, about 5 cm in diameter and 2 cm thick.
4. Heat coconut oil in a frying pan over medium heat, ensuring the oil is hot but not smoking.
5. Carefully place the crab cakes in the pan, cooking in batches if necessary to avoid overcrowding.
6. Fry the crab cakes for about 4-5 minutes on each side, or until golden brown and crispy.
7. Once cooked, remove the crab cakes from the pan and place them on a paper towel to drain any excess oil.
8. Serve warm with a squeeze of fresh lemon juice and a side of fresh salad.

Nutrition

• Calories: 300
• Protein: 25 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 450 mg
• Cholesterol: 120 mg
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• High in protein, promoting muscle repair and growth.
• Rich in omega-3 fatty acids, supporting heart health.

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