Sweet Potato & Bacon Crab Cakes and other January Paleo Pen Pals Yumminess
I was doing the 21 Day Sugar Detox so I pulled out the Jasmine tea, tried to ignore the Sweet Riot cacao nibs, and put the box aside so that I could explore and enjoy without the detox restrictions.
I’ve been drinking the Jasmine tea, which I love. Post detox, I broke into the little bits of heaven Sweet Riot cacao nibs. Dark cacao covered in dark chocolate. GMO free. 1-3 calories per little nugget of wonderfulness, all in a nifty tin. These things are just heaven. I need more.
I plan to use the HEB green sauce, which apparently has quite a following, for dinner tomorrow night as part of paleo Philly cheesesteaks. (I normally avoid dairy but this sauce sounds too good to pass up and while it’s not quite paleo, it is gluten free and will fit nicely as part of my 20% this week.)
Tonight, however, I made Sweet Potato & Bacon Crab Cakes. I’ve spent weeks now planning what to do with the can of crab goodness Ronda sent me. We eat a lot of crab around here but I never cook with crab because we eat it as we pick it. So, this was my chance and I wanted to make it count. My recipe was inspired by two others. I love the Sweet Potato Biscuits from PaleOMG. I’ve made them several times and they’re a favorite around here. While Googling, I also found a recipe for Sweet Potato Crab Cakes on FastPaleo. My recipe combines them both!
Sweet Potato & Bacon Crab Cakes
- 4 slices bacon
- 1 6 oz can lump crabmeat
- 1 small roasted sweet potato
- 1 egg
- 1 tbsp coconut milk
- 1/4 cup coconut flour
- 1 tsp Tony Chachere’s
- Dice bacon and brown in an iron skillet. Remove pieces and drain on paper towel. Leave the bacon grease in the skillet as you will use this to cook your cakes.
- Mix egg, coconut flour, coconut milk, seasoning and sweet potato until well blended. Fold in bacon pieces and crab.
- Using your hands form patties. Fry in bacon grease in skillet until done, turning once.