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Savory Crab Cakes

Salmon / Coconut Milk / Mayo

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Savory Crab Cakes

Written by Dr. Kellyann Petrucci

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Prep time: 10 min • Cook time: 15 min • Yield: 8 small cakes


  • 3 6-ounce cans of lump crab, drained
  • 2 eggs, beaten
  • 2 teaspoons coconut milk
  • 2 tablespoons minced shallot
  • 2 teaspoons mayonnaise
  • 1 teaspoon Savory Spice Blend (see below)
  • 3 – 4 teaspoons coconut flour
  • 2 tablespoons coconut oil or ghee


  1. Combine the crab, eggs, shallots, coconut milk, mayonnaise, and Savory Spice Blend in a small mixing bowl. As you form the cakes, if the mixture is too runny squeeze out some of the liquid.  Pat the cakes in a shallow bowl of coconut flour to coat well. Make the cakes any size you prefer.  Smaller cakes will be easier to flip.
  2. In a large pan over medium heat, melt enough coconut oil to create a layer about ¼-inch deep.  Gently place the cakes in pan and make sure the cakes don’t touch each other.  Allow the patties to brown on one side before flipping, and cook/brown the other side.
  3.  Serve warm or cold.

Vary It!

Make this recipe with either salmon or tuna. 

Savory Spice Blend


1 tablespoon sea salt

1 tablespoon dried rosemary, crushed

1 ½ tablespoon garlic powder

½ tablespoon onion powder

½ tablespoon Ancho chili powder


Place all the spices in small jar, cover with a lid and shake to combine.

Store the spice blend in the air-tight jar.