Emulsifier Free Cassava Crab Cakes
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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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