Name: Insanely Delicious Cashew Cream Crab Cakes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup Cashews (Raw, Soaked, Drained); 1/2 cup Water; 1/4 tsp Sea Salt; 1 tsp Garlic (minced); 2 tsp Fresh Lemon Juice; Red Pepper Flakes; 4 Crab Cakes; 1 large Zucchini; 4-5 Ripe Tomatoes; 1 tbsp Truffle Ghee; 2 tbsp White Balsamic Vinegar; 2 tsp Capers; 1 pkg Bacon; Salt & Black Pepper

Are you ready for these Cashew Cream Crab Cakes? This combo of cashew cream paired with fresh crab, ripe tomatoes, and zucchini. I don’t know if it gets better than this! The flavor, textures, and taste of every bite will have you coming back for more!

I was having a serious crab craving and decided that these little stacks sounded like they would hit the spot. I have been loving Reel Foods Fish Market here in Boise. The quality and freshness of their seafood is hard to beat. I grabbed 4 blue crab cakes and was on my way to making these tasty bites.

CASHEW CREAM INGREDIENTS & INSTRUCTIONS

I got things started the night before with soaking my cashews in water to prep for the cashew cream.

1 cup raw cashews, soaked and drained
½ cup water
¼ teaspoon sea salt
1 tsp minced garlic
2 teaspoons fresh lemon juice
A little shake of red pepper flakes

Drain the cashews and place all ingredients in the blender and blend until creamy.

CRAB CAKE COOKING & BUILDING INSTRUCTIONS

Preheat over to 350 and slice the crab cakes in half and place on a parchment lined baking sheet. Slice a large zucchini into medium sized slices, toss with avocado oil and place on parchment lined baking sheet. Bake both crab cakes and zucchini for 25 minutes until the cakes are a little crisp and the zucchini, fork tender.

While everything is cooking you will slice the tomatoes and place them a bowl. Add 1 Tbsp Fourth and Heart Truffle Ghee, 2 Tbsp white balsamic vinegar and 2 tsp capers. Couple cracks of salt and pepper and toss, allow tomatoes to marinate until everything is done.

You can make the crisp bacon any way that you like. I personally still love smoking mine on the Traeger.

Pour cashew cream on plate, then tomatoes, stack zucchini and crab cakes, top with crisp bacon.

Insanely Delicious Cashew Cream Crab Cakes. This recipe is super easy to make and even easier to eat. Grab the ingredients now! #kenzinthekitch #sproutingvitality #recipe

Be ready to lick the plate clean, these cashew cream crab cakes are Insanely Delicious!

Insanely Delicious Cashew Cream Crab Cakes

McKenzie

Insanely delicious Cashew Cream paired with Crab Cakes. The pairing of fresh crab with creamy cashew cream. ripe tomatoes and roasted zucchini! OMG! My mouth is watering just writing that, this dish is everything you could hope for in a dish. Make it asap!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Appetizer, dinner, lunch, Side Dish

Servings 4 crab cakes

Ingredients

Cashew Cream

1 cup Cashews Raw, Soaked, Drained
1/2 cup Water
1/4 tsp Sea Salt
1 tsp Garlic minced
2 tsp Fresh Lemon Juice
Red Pepper Flakes

Rest of Ingredients

4 Crab Cakes
1 large Zucchini
4-5 Ripe Tomatoes
1 tbsp Truffle Ghee
2 tbsp White Balsamic Vinegar
2 tsp Capers
1 pkg Bacon
Salt & Black Pepper

Instructions

Preheat over to 350 and slice the crab cakes in half and place on a parchment-lined baking sheet. Slice a large zucchini into medium-sized slices, toss with avocado oil, and place on a parchment-lined baking sheet.
Bake both crab cakes and zucchini for 25 minutes until the cakes are a little crisp and the zucchini, fork-tender.
While everything is cooking you will slice the tomatoes and place them in a bowl. Add 1 Tbsp Fourth and Heart Truffle Ghee, 2 Tbsp white balsamic vinegar, and 2 tsp capers. Couple cracks of salt and pepper and toss, allow tomatoes to marinate until everything is done.
You can make the crisp bacon any way that you like. I personally still love smoking mine on the Traeger.
Pour cashew cream on the plate, then tomatoes, stack zucchini and crab cakes, top with crisp bacon.

Keyword Cashew Cream, Crab Cakes