Crab keto patties with cucumber salad

Delicious Asian keto crab cutlets with cucumber salad, spicy coconut sauce and garnished with salted peanuts. A quick and tasty meal for any occasion!

Ingredients

• CUCUMBER SALAD
• 450 g Cucumber
• 75 g Lettuce
• 50 g Green beans
• 50 g Green onions
• 3 tbsp. l. Olive oil
• 1 tbsp. l. Lime juice
• Salt and pepper
• CRAB CHECKLETS
• 650 g Cod
• 125 ml Cilantro
• 1 pc Egg
• 2 pcs Lime leaf
• 1 tbsp. l. Red curry paste
• 1 tsp Salt
• 150 g Crab meat
• 125 g Coconut flour
• 2 pcs Egg
• 225 ml Coconut oil
• SPICY COCONUT SAUCE
• 125 ml Coconut cream
• 2 tbsp. l. Avocado oil
• 125 ml Cilantro
• 2 tbsp. l. Lime juice
• 1 tbsp. l. Siracha sauce
• FOR SUBMISSION
• 30 g Peanuts

Directions

1. Cut the cucumbers into thin slices. Chop the rest of the vegetables. Mix olive oil and lime juice, season with salt and pepper.
2. Mix vegetables and dressing. Set aside.
3. CRAB CHECKLETS
4. Add fish, cilantro, eggs, lime leaves, curry paste, and salt to a food processor. Stir until smooth.
5. Put the mixture in a bowl and add the crab meat. To stir thoroughly.
6. Pour coconut flour into a shallow bowl. Beat eggs in another plate.
7. With hands moistened with oil or water, form 4 small crab cakes per serving. Dip each cutlet in coconut flour and then in an egg.
8. Heat the coconut oil in a large skillet over medium-high heat.
9. Fry the cutlets for 4-5 minutes on each side until golden brown. Reduce heat, if necessary, so that the patties do not burn outside and are fully cooked.
10. SPICY COCONUT SAUCE AND SERVING
11. Mix all the ingredients for the coconut sauce and pour over the crab patties and cucumber salad.
12. Sprinkle with chopped peanuts on top.