July 15 2019 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Sophie Håkansson, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Lunch, Meal
, photo by Sophie Håkansson, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Lunch, Meal Crab cakes with cucumber salad
Delicious Asian keto crab cakes with cucumber salad, drizzled with spicy coconut sauce, and topped with chopped salty peanuts. A quick and delicious meal for any given day!
USMetric
servingservings
Ingredients
Cucumber salad
- 1 lb 450 g cucumber
- 3 oz. 85 g baby gem lettuce
- 2 oz. 55 g fresh green beans
- 2 oz. (9 tbsp) 55 g (130 ml) scallionscallions
- 3 tbsp 3 tbsp light olive oil
- 1 tbsp 1 tbsp lime juice
- salt and pepper, for seasoning
Crab cakes
- 1½ lbs 650 g cod, boneless fillet, chopped in bite-sized piecescod, boneless fillets, chopped in bite-sized pieces
- ½ cup (¼ oz.) 120 ml (8 g) fresh cilantro, finely chopped
- 1 1 eggeggs
- 2 2 lime leaf, crumbledlime leaves, crumbled
- 1 tbsp 1 tbsp red curry paste
- 1 tsp 1 tsp salt
- 5 oz. 140 g canned crab meat, well-drained
- 1 cup (31⁄3 oz.) 240 ml (95 g) coconut flour
- 2 2 eggeggs
- 1 cup 240 ml coconut oil, for frying
Spicy coconut sauce
- ½ cup 120 ml coconut cream
- ½ cup (¼ oz.) 120 ml (8 g) fresh cilantro
- 2 tbsp 2 tbsp lime juice
- 1 tbsp 1 tbsp sriracha sauce
- ½ tsp ½ tsp salt
Serving
- 1 oz. 28 g salted peanuts, chopped
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
Cucumber salad
- Peel the cucumber into thin ribbons and chop the vegetables. For the dressing, combine the olive oil with the lime juice, and season with salt and pepper.
- In a medium-size bowl, gently mix the vegetables with the dressing, and set aside.
- Add the fish, cilantro, egg, lime leaves, curry paste, and salt to a food processor bowl. Pulse until it becomes a smooth mixture.
- Place the fish mixture in a bowl, add the crab meat, and stir to combine.
- Put the coconut flour in a shallow dish. Whisk the eggs in another dish.
- Form four smaller crab cakes per serving with oily or wet hands. Dredge the cakes in coconut flour until thoroughly covered, then dip in beaten egg.
- Heat coconut oil over medium heat in a large frying pan, or use a deep fryer.
- Fry cakes for 4-5 minutes on each side until they become golden. Lower the heat if necessary, so they don't burn on the outside and have time to get cooked through.
- Mix the ingredients for the coconut sauce and drizzle over the crab cakes and the cucumber salad.
- Top with chopped peanuts.
Crab cakes
Spicy coconut sauce and serving
Tip
Use an ice cream scoop to portion out the crab cakes evenly.
Recommended special equipment
Food processor
Yes, crab is an excellent protein.
Yes, that should work well. Cod tends to be less expensive than crab so many prefer it to make these a more budget friendly option.
Tuna will definitely change the flavor of these cakes, and may not react the same when formed into a patty and cooked, but we have not tested this recipe with tuna.
The green beans are not cooked. The sugar snap peas would have a higher carb count.
Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
Happy cooking!
/The recipe team
P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!
Thank you!
Hi, Holly! You can certainly omit the lime leaves if needed. Gem lettuce is basically a combination of Butter lettuce and Romaine lettuce, so you could use either of those (or both) as a substitute.
We haven't tried these in an air fryer, but I think it could work well. Please let us know if you give it a try!