AIP Friendly Cassava Crab Cakes
Crab cakes are one of those dishes that feel indulgent and celebratory, and this version delivers all of that golden, crispy-edged satisfaction without any of the usual off-limits ingredients. Traditional recipes lean heavily on eggs, breadcrumbs, and condiments that simply don't work for an autoimmune protocol approach — this one solves every one of those problems with smart, clean swaps. Cassava flour binds the mixture beautifully, and a bloomed gelatin "egg" holds everything together so the patties stay intact through the sear without any grain or nightshade in sight. Fresh ginger, turmeric, green onion tops, parsley, and chives bring real brightness and depth, so there's no sense that anything is missing. Chilling the formed patties before cooking is the key step that makes them sturdy enough to flip cleanly in the coconut oil, giving you that deeply golden crust on both sides. A drizzle of fresh lemon juice right before serving ties it all together with a clean, citrusy finish. Makes 4 servings, and they disappear fast.
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Learn more →Ingredients
4 servings
For the crab cakes
- 1 lb lump crab meat, picked over for shells
- 3 tbsp cassava flour
- 1 tsp unflavored gelatin powder
- 2 tbsp cold water
- 3 tbsp green onion tops (green parts only), thinly sliced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 1 tsp apple cider vinegar
- ½ tsp sea salt
For cooking
- 2 tbsp coconut oil, for pan-searing
For serving
- 1 tbsp fresh lemon juice
- lemon wedges, for serving (optional)
- fresh parsley sprigs, for serving (optional)
Instructions
- 1
Make the gelatin egg: combine the unflavored gelatin powder and cold water in a small bowl and stir to combine. Let it sit for 2 minutes until the gelatin blooms and the mixture becomes thick and gel-like.
- 2
In a large mixing bowl, combine the crab meat, cassava flour, green onion tops, parsley, chives, ginger, turmeric, apple cider vinegar, and sea salt. Add the bloomed gelatin mixture and gently fold everything together until just combined — take care not to break up the crab lumps more than necessary.
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