Paleo Crispy Fried Crab
Indulge in the ultimate seafood delight with Paleo Crispy Fried Crab—a delectable blend of fresh crab meat encased in a perfectly golden, grain-free crust. This recipe swaps traditional breadcrumbs for a paleo-friendly mix of cassava and coconut flours, seasoned with smoked paprika, garlic powder, and a hint of cayenne for a bold, flavorful kick. A quick egg and coconut milk wash ensures the coating adheres beautifully, while frying in fragrant coconut oil delivers an irresistibly crispy texture. Ready in just 35 minutes, this gluten-free and dairy-free dish is perfect for a paleo lifestyle or anyone seeking a healthier twist on classic fried crab. Serve it hot, garnished with fresh parsley, for an elegant appetizer or crowd-pleasing main course!
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Recipe Information
Ingredients
- 500 grams fresh crab meat
- 100 grams cassava flour
- 50 grams coconut flour
- 2 large eggs
- 120 milliliters coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 200 milliliters coconut oil
Instructions
In a large bowl, whisk together the eggs and coconut milk until well combined.
In another bowl, mix the cassava flour and coconut flour with garlic powder, smoked paprika, cayenne pepper, sea salt, and black pepper.
Pat the crab meat dry with a paper towel. Dip each piece of crab meat into the egg mixture, ensuring it's well-coated.
Dredge the crab meat in the flour mixture, pressing lightly so the coating adheres well. Set aside on a plate.
Heat the coconut oil in a large frying pan over medium heat. Once hot, add the crab pieces in a single layer, ensuring not to overcrowd the pan.
Fry the crab for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to do this in batches depending on the size of your pan.
Transfer the fried crab onto a paper towel-lined plate to remove excess oil.
Garnish with freshly chopped parsley and serve immediately for best texture and flavor.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1874 mg | 81% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 4.1 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 171 mg | 13% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 533 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
