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Gluten free Sweet Potato Crab Cakes (Whole30, Paleo, AIP)

★★★★★

5 from 2 reviews
  • Author: Michelle
  • Total Time: 35 minutes
  • Yield: 3 servings 1x

Ingredients

Scale

For the crab cakes

  • 12 oz crab meat
  • 1/2 cup sweet potato, cooked and mashed
  • 1/4 cup tapioca starch
  • 1/4 cup coconut flour
  • 1 tbsp green onion, chopped
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1 tsp new bae seasoning (omit for AIP)
  • 2 tbsp avocado oil
  • 2 tsp lemon juice
  • 1 egg (substitute gelatin egg for AIP. See notes)

For the horseradish avocado mayo 

  • 1 medium avocado
  • 1/4 cup avocado oil
  • Juice of half a lemon
  • 1/8 tsp sea salt
  • 1–3 tsp horseradish powder

Instructions

For the crab cakes

  1. Preheat the oven to 375 F and line a baking sheet with parchment paper lightly greased with avocado oil.
  2. Portion out the crab and use a fork to break up any large chunks. The meat should be fine. Combine the crab meat, sweet potato, flours, and seasonings (reserving about 1 tsp green onion for topping) and mix well until combined.
  3. Add the lemon juice, avocado oil, and egg (see notes for gelatin egg) and mix well.
  4. Form the mixture into uniform crab cakes (you should have about 8) and place on the greased baking sheet.
  5. Bake in the oven for 25 minutes (or until crispy), carefully flipping about halfway through.
  6. Remove from the oven and allow to cool slightly before topping with horseradish avocado mayo (see below) and green onion.

For the horseradish avocado mayo

  1. Combine the avocado, avocado oil, lemon juice, and salt in a blender until smooth. Add in 1 tsp of horseradish powder at a time and taste as you go. Adjust horseradish amount to desired taste.

Notes

For the gelatin egg substitute – Add 1/4 cup water to a small sauce pot and slowly sprinkle in 1 tbsp of gelatin. Use a fork to gently mix in any clumps. Set aside and allow the mixture to harden for 2-3 minutes. Place the pot on the stove and turn the heat on low heat. Slowly melt the gelatin over 1-2 minutes. Immediately remove from heat once the gelatin has melted and the mixture has returned to liquid. Vigorously whisk the liquid until it becomes frothy. Pour in the crab cake mixture immediately to swap for an egg.

All nutritional information is an estimation and not exact.

  • Prep Time: 10
  • Cook Time: 25
  • Method: oven

Nutrition

  • Serving Size: 1 crab cake
  • Calories: 214
  • Fat: 13.8g
  • Carbohydrates: 11.8g
  • Fiber: 1.7g
  • Protein: 12g

Keywords: crab cakes

Find it online: https://unboundwellness.com/gluten-free-sweet-potato-crab-cakes/