1 whole ripe avacodo
pinch cayenne pepper
1 can coconut milk, refrigerated overnight or longer
1 tablespoon coconut flour
2 tablespoons coconut oil
1 tablespoon minced fresh parsley
1 pound jumbo lump crab
Rinse crab meat and pick out any shells. Place in a bowl. Mash avocado with a fork and add to crab. Open can of coconut milk and skim off the top layer (the cream) leaving the water underneath in the can. Add 2 tablespoons of the coconut cream, coconut flour and parsley stirring until incorporated evenly with the crab meat. Season with salt, pepper and cayenne. Form into patties. Refrigerate for 30 minutes or longer. Heat oil in a large skillet over medium high heat. Cook in oil for 3-5 minutes per side until crispy on the outside and heated through.