I enjoy experimenting with grain-free versions of old favorites. These crab cakes are easy to make with sweet potato and coconut flour.

My variation: instead of frying them individually I simply mix and bake the whole thing. I craved the left overs. They were so good the next day.

Always keep pre-baked sweet potatoes on hand to whip up dishes like this on or for a starchy snack. Sweet potatoes are not just for dinner anymore.

With a baked potato, this recipe took minutes to mix and a half hour to bake.

 

 

 

Ingredients

2 eggs

Half a large sweet potato (my favorite is with yellow flesh)

2 tablespoons of coconut flour

chopped red onion and jalepeno

8 ounce can of crab

Salt, paprika, cayenne pepper and cumin to taste

3 ounce can of tuna packed in olive oil

 

Directions

1) Put all ingredients in a bowl and mix with a fork until you have a well mixed, lump-free dough. Easy.

 

 

2) Pour the mixture in your bake ware of choice. I lined a nonstick brownie pan with baking parchment paper. I don’t have to grease the pan and the crab cakes avoid contact with teflon.

 

 

3) I put the pan in the toaster oven at 350 degrees for half an hour. All ovens vary so check on it as it cooks.

The result: a sweet and savory baked crab dish that can be served for dinner, lunch or brunch.

This was pure heaven. One of my favorites.

 

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