Guest Post : Louise from Paleo Living Magazine featuring Carrot Crab Hash with Ginger and Cilantro

Carrot Crab Hash with Ginger and Cilantro

This is a guest post from Louise at, and I think you’ll love this recipe. Louise also just released her new cookbook, which comes with some amazing recipes and a bunch of awesome bonuses – click here to check it out!

Here’s Louise…

I’ve made and posted a lot of Paleo recipes over the past few years. Some are much more popular than others, and it’s not always related to how delicious the recipe is.

I often worry that certain of our favorite recipes will get overlooked because they’re not “typical” recipes. Some of my favorite recipes are things that don’t look or sound like foods you’ve had before, but they’re absolutely amazing.

This carrot and crab hash is one example of a spectacular recipe that often gets overlooked.

However, it only gets overlooked until someone tastes it. We make it almost every time friends come over to our house, and they always reluctantly try it, only to exclaim that it’s surprisingly yummy.

Moral of the story – make this recipe!

Before you head over to the recipe today don’t forget we are running a competition for a week and were giving away some Air Wick Prize pack, all you need to do is send your details through this page (Open only to New Zealand and Australian residents).  Join Now!

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Guest Post : Louise from Paleo Living Magazine featuring Carrot Crab Hash with Ginger and Cilantro 1

Carrot Crab Hash with Ginger and Cilantro

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Louise from Paleo Living Magazine
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4-6 1x


  • 2 carrots, peeled and shredded
  • 1 lb (454 g) lump crabmeat (fresh or canned)
  • ¼ cup (25 g) scallions (green onions), chopped (optional)
  • 2 boiled eggs, diced (optional – omit for AIP)
  • ¼ cup (4 g) cilantro, finely chopped
  • 2 cloves garlic, crushed
  • 2 teaspoons (4 g) fresh ginger, grated
  • 1 Tablespoon (15 ml) lemon juice
  • Salt to taste
  • 24 Tablespoons (3060 ml) coconut oil


  1. Place 2-4 Tablespoons of coconut oil into a frying pan (or a saucepan), and sauté the carrots on medium-high heat until they start to soften (add more coconut oil as the carrots soak it up). This takes approx. 15 minutes.
  2. Add in the crabmeat, scallions, and boiled eggs and sauté for 10 minutes more.
  3. Lastly, add the cilantro, garlic, ginger, lemon juice, and salt to taste. Sauté for a few minutes more to combine the flavors.
  4. Serve immediately.


Chicken breast (finely diced) can be used instead of crabmeat, but you should cook it separately before adding to the carrots.
Scrambled eggs can be used instead of boiled eggs.
Apple cider vinegar can be used instead of lemon juice.

About Louise Hendon

Louise is the co-founder of and author of the Essential Paleo Cookbook. Apart from cooking a little too often, she really loves hiking and playing with her Shih Tzu named Karma.


5 Responses

  1. gotta try this a.s.a.p
    a little bit of chili touch made it lovely even more for my licking…

  2. Oh, this sounds so delish – thanks Louise and Raymund.

  3. This sounds so fresh and light- must try during the warmer months.

  4. Might need this recipe once I’ve finished some Christmas indulgence this holidays season. Love the addition of crab to make this extra yummy 😉

  5. Louise says:

    Thanks so much for sharing my recipe!

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