I can’t believe it has taken me over a month to get back to blogging! I have some new delicious paleo recipes to share. I’ll start with these coconut encrusted shrimp and crab cakes, i.e. possibly the best thing I’ve ever made! I decided to add a couple ingredients to my original paleo crab cakes. The shrimp really adds a meatier texture while the coconut gives it this delicious crispy crust. It’s like crab cake and coconut shrimp’s love child!
I didn’t measure out anything, but I’ll try to write down the recipe as closely as possible. The ingredient amounts are approximate, adjust them according to your taste. I was out of celery, but it would have been a nice addition.
Ingredients:
- 1 Tbsp olive oil
- 1 medium carrot, peeled and chopped
- 1/4 onion, chopped
- 1/2 red bell pepper, chopped
- 1/4 cup chopped green onion
- 1 heaping tsp minced garlic
- 1/2+ cup shrimp, chopped
- 1 cup lump dungeness crab meat (precooked)
- cayenne pepper to taste
- black pepper to taste
- 1 egg
- 1 Tbsp dijon mustard (check ingredients, I use Annie’s)
- 1/2 cup almond flour
- 1/2 cup shredded coconut
- 1 Tbsp coconut oil
Directions:
1. Sauté the first three ingredients in olive oil until the onions are transparent. Add the garlic, green onion, and shrimp. Continue to cook until the shrimp starts to turn pink/orange. Remove from heat and transfer to a large bowl.
2. Mix in the crab meat, cayenne and black peppers, egg, dijon mustard, and 1/4 cup of the almond flour.
3. In a shallow bowl or a plate, mix together the rest of the almond flour with the shredded coconut. (I first ground the shredded coconut in a food processor for a finer texture.)
4. Form the crab cake mixture into patties and coat in the coconut-almond flour.
5. Cook the shrimp and crab cakes in coconut oil (extra virgin for more coconut flavor) until golden brown on both sides.
Enjoy!!
I have a lot of catching up to do on my blog. Hopefully I can complete at least one more post before my weekend skydiving trip to SoCal!
