Crabs are my favorite food. 

They have a sweet crunch and they have a creamy texture, and when you cut them into bite-sized pieces, they are super tasty. 

 The most famous crab house in America is called the Crab Shack, and it’s been in operation for almost a century. 

Crabs are also a staple of my family’s table and I’ve even made my own versions of them. 

I’m a huge fan of homemade crab sauce, so this recipe is a must try. 

Cup of cream cheese is another favorite. 

This recipe is great for anyone looking for a quick and easy recipe for homemade crab cake. 

You’ll want to keep the crust in the fridge to make sure it won’t stick when you make this recipe. 

The crust is made from crushed crab and a dash of salt, and the sauce is a blend of coconut milk, olive oil, brown sugar, and sea salt. 

If you don’t want to use the cream cheese, you can use coconut milk instead. 

Ingredients for homemade Crab Cake (recipe below) 1 cup coconut milk 1/4 cup olive oil 2 tsp sea salt 1 egg 1 tsp vanilla extract 3 tbsp cream cheese 1/2 cup crushed crab, sliced 1/3 cup white sugar, packed 1/8 tsp sea cinnamon 1/6 tsp vanilla 2 eggs 1 tsp lemon juice 1/5 cup shredded coconut, for garnish Directions 1.

In a medium bowl, combine coconut milk and olive oil. 


Add sea salt and egg. 


Add vanilla extract, brown butter, and coconut milk mixture to the bowl of a stand mixer fitted with the paddle attachment. 


Mix on medium-low speed until the dough forms a ball. 


Roll out the dough to a 12-inch square. 


Place crab on the parchment-lined baking sheet. 


Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. 


Let the crab cool for a few minutes before cutting into it. 9.

To make the crust, melt the coconut butter on the stove over medium heat. 


Add the crab and stir until the crust is slightly golden brown. 


Transfer to a baking sheet and set aside. 


Add cream cheese and crushed crab to a large bowl. 


Add 1 cup of the crab meat and mix until smooth. 


Add a dash more sea salt if needed. 


Pour in the coconut milk to the crab mixture and mix with a spoon until smooth and creamy. 


Roll the dough into a log shape and cut into bite size pieces. 


Top each piece with a slice of lemon or lime. 


Refrigerate for at least 30 minutes. 


Serve with your favorite toppings.

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