Mexican Crab Cakes
(Makes 4 cakes)
- 8 oz (1 cup) canned crab claw meat
- 1 lime – juiced
- 1 green plantain – 1/3 cup puree
- 1/4 cup cilantro – chopped
- 3 tbsp green onion – chopped
- 1 tsp salt
- 1 tbsp duck fat
- In a food processor, puree plantain until completely smooth.
- Drain clump meat and place in a medium sized mixing bowl.
- Add chopped herbs and salt, mixing until fully incorporated.
- In a small bowl, mix together the plantain puree and lime juice.
- Fold the plantain mixture into the crab with a spatula until fully combined.
- Form the mixture into 4 crab cakes, 3/4th inches thick.
- In a medium sized pan, heat duck fat on medium-low.
- Once the oil begins to sizzle place crab cakes onto the pan.
- Let cook 3-4 minutes per side.
- Place crab cakes on a plate and serve with desired sauce.
If you are not a fan of crab, or simply can’t get any, you can also use canned salmon, sardines, or tuna!
Genesis 28:15 “Behold, I am with you and will keep you wherever you go, and will bring you back to this land. For I will not leave you until I have done what I have promised you.”
So excited for this recipe! I love crab cakes, and have been missing them since going GF a year and a half ago!
Yum! These are really good! The plantain works great in place of the traditional egg and bread crumbs. They remind me of the crab cakes I used to get at Whole Foods. Thanks for sharing!
These were terrific! I’m so happy to have crabcakes while on AIP! Thank you!
This recipe sounds great! Do you cook the plantain first before putting it in the food processor or process it raw?