Coconut Crab Cakes

This dish is definitely a winner! I have been looking for a good binder for these too-delicious crab cakes. Normally this is done with potato or even worse: potato starch. Doesn't sound very healthy or responsible right? Well I found a great substitute for that, often my lifesaver: quinoa and almond flour. Because of these ingredients, the mixture sticks together so it doesn't fall apart and also fills up well, which makes these cookies great to eat as an appetizer (then I would take 1) or as a main course with a nice salad on the side and then I would take 4 :-))

For the mayonnaise you have several options of course, I often use the Japanese mayo, but you can also put in half-fat mayonnaise, to make it a little less greasy.

Don't make them too big because then the weight will make them fall apart anyway. Experiment with it for a while. I also like them a little smaller.

Ingredients

Cookies

• 2 tablespoons of mayo
• 2 tablespoons of fish sauce
• cube of ginger
• 1 egg
• 2 stalks of spring onion
• 150 grams of cooked quinoa
• 200 grams of crab stick (or fresh crab, for the deluxe version)
• juice of 1 lime
• handful of coriander
• 50 grams of almond flour
• salt and pepper

Crust

• quinoa flakes
• coconut shavings
• coconut oil for frying

Wasabi dip

• (Japanese) mayonnaise
• wasabi
• lime juice

How to

1. Grate the ginger. Wash and finely chop the spring onion. Finely chop the crab. Put all this in a bowl, add the rest of the ingredients and stir well. You can also make this mixture well in advance. Then put it away covered in the refrigerator.
   
   
2. For the crust, mix some quinoa flakes with coconut shavings ratio 50-50. Make the cookies press them together well and roll them through the mixture.
   
   
3. Put a frying pan on the heat with some coconut oil and fry the cookies on low heat here for about 10 minutes, turning them a few times.