Our Favorite Nut Crumb Recipes

Nut Crumbs are a step up from any bread crumb you’d find at the supermarket. A healthy bread crumb alternative, Nut Crumbs are an all-natural product – always gluten free, paleo, vegan, and sugar free. Use Nut Crumbs anywhere you’d use traditional bread crumbs: chicken thighs, to top a casserole, stuffed vegetables – the options are endless.  Here are our top three favorite Nut Crumb recipes featuring Original Nut Crumbs, Coconut Curry Nut Crumbs, and Italian Nut Crumbs.  All recipes are created by Susan Laughlin.

Original Nut Crumb Crab Cakes


• 2/3 cup Pasolivo Original Nut Crumbs

• 1 large egg

• 1/4 cup mayonnaise

• 2 tsp Worcestershire sauce

• 2 tsp Old Bay seasoning

• 1 Tbsp chopped fresh parsley

• 2 tsp dijon mustard

• 1 tsp fresh lemon juice

• 1/8 tsp Pasolivo Kosher Flake Sea Salt

• 1 lb lump crab meat

• 2 Tbsp melted butter

• 2 Tbsp mayonnaise

• 1 tsp hot sauce


Whisk together egg, mustard, parsley, mayonnaise, Worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl.  Add crab meat and Original Nut Crumbs and lightly fold in with spatula.  Don’t over mix. Refrigerate for 30 minutes.  Form 1/2 cup portions into patties and place on baking sheet.  Drizzle with olive oil and add lemon slices.  Bake at 450 degrees for 12-14 minutes.  Whisk together mayonnaise and hot sauce for the drizzle.

Ground Turkey Coconut Curry


1/2 cup Coconut Curry Nut Crumbs

• 3 Tbsp yellow curry powder

• 1 lb ground turkey

• 2 cans coconut milk

• 2 Tbsp coconut oil

• 1/2 yellow onion

• 1 green bell pepper

• 1 large carrot

• 1 cup frozen green peas

• 3 stalks of green onion

Pasolivo Kosher Flake Sea Salt and pepper to taste


Dice the onion, pepper, and carrots.  Drop half of the coconut oil into a large skillet and add the vegetables (minus the peas) cooking for 5 minutes until carrots are slightly tender.  Remove vegetables from skillet and add more coconut oil along with the ground turkey, cooking until browned.  Add the vegetables back along with the peas, coconut milk, curry powder, and salt and pepper.  Simmer on low for 5 minutes or until the milk thickens and the carrots cook fully.  Add the Coconut Curry Nut Crumbs into the mixture and cook for a few more minutes.


Italian Nut Crumbs Scalloped Potatoes


• 1/2 cup Italian Nut Crumbs

• 2 russet potatoes

• 3 garlic cloves chopped fine

• 1/2 cup white onion, chopped

• 1/4 cup vegetable stock

• 1 cup Irish cheddar, shredded

• 1/4 cup cream cheese

•1/2 lb ground pork sausage (optional)

• 1/4 cup heavy whipping cream

• 4 Tbsp grass fed butter

• 1 tsp Pasolivo Kosher Flake Sea Salt

Using a mandolin, slice the potatoes in thin, even slices.  In a large saucepan add the butter, onions, garlic, and salt cooking on medium heat for 2 minutes.  Add vegetable stock and let simmer for an additional minute.  Add cheese, heavy cream, and Italian Nut Crumbs and stir, cooking on medium heat until sauce thickens a bit.  Mix in potatoes until fully coated.  Place mixture into baking dish, top with cheese and Nut Crumbs and bake at 350 degrees for 30-40 minutes.


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