Beyond the Bite Mexican Crab Cakes


  • 8 oz (1 cup) canned lump crab claw meat 
  • 1 lime - juiced
  • 1/3 cup green plantain puree 
  • 1/4 cup cilantro - chopped
  • 3 tbsp green onion - chopped
  • 1 tsp salt
  • 1 tbsp duck fat 


  • Drain clump meat and place in a medium sized mixing bowl.
  • Add chopped herbs and salt, mixing until fully incorporated.
  • In a small bowl, mix together the plantain puree and lime juice.
  • Fold the plantain mixture into the crab with a spatula until fully combined.
  • Form the mixture into 4 crab cakes, 3/4th inches thick. 
  • In a medium sized pan, heat duck fat on medium-low.
  • Once the oil begins to sizzle place crab cakes onto the pan.
  • Let cook 3-4 minutes per side. 
  • Place crab cakes on a plate and serve with desired sauce *I used full fat coconut milk 

Note: If you do not want to dirty the stove, simply grease a baking dish with 1 tbsp of duck fat and bake the cakes for 20 minutes, flipping 15 minutes in.