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.

 

Tweet

---

Angela Privin is proof that IBS is NOT an incurable disease or a disease at all. IBS is a body out of balance. It’s an invitation for change. After solving her own IBS mystery more than a decade ago Angela trained as a health coach to help others.

Angela uses both science and intuition to help people figure out what’s out of balance in their body. She works with lab tests, dietary changes, supplementation and nervous system rebalancing. Get help rebalancing your digestive system and solving your IBS mystery here.

---