Coconut encrusted shrimp and crab cakes!

Coconut encrusted shrimp and crab cakes!



Ingredients

- 1 Tbsp olive oil
- 1 medium carrot, peeled and chopped
- 1/4 onion, chopped
- 1/2 red bell pepper, chopped
- 1/4 cup chopped green onion
- 1 heaping tsp minced garlic
- 1/2+ cup shrimp, chopped
- 1 cup lump dungeness crab meat (precooked)
- cayenne pepper to taste
- black pepper to taste
- 1 egg
- 1 Tbsp dijon mustard (check ingredients, I use Annie’s)
- 1/2 cup almond flour
- 1/2 cup shredded coconut
- 1 Tbsp coconut oil


Directions:
1. Sauté the first three ingredients in olive oil until the onions are transparent. Add the garlic, green onion, and shrimp. Continue to cook until the shrimp starts to turn pink/orange. Remove from heat and transfer to a large bowl.
2. Mix in the crab meat, cayenne and black peppers, egg, dijon mustard, and 1/4 cup of the almond flour.
3. In a shallow bowl or a plate, mix together the rest of the almond flour with the shredded coconut. (I first ground the shredded coconut in a food processor for a finer texture.)
4. Form the crab cake mixture into patties and coat in the coconut-almond flour.
5. Cook the shrimp and crab cakes in coconut oil (extra virgin for more coconut flavor) until golden brown on both sides.

Enjoy!!

source: paleoadventure