Wednesday, October 21, 2015

Crab Cakes

This post will  not be about Europe but I will continue with Europe next post.  This past weekend we went yurt camping in Fort Stevens.  We went with a bunch of our good friends and had an amazing weekend.  On Saturday a couple of us went out crabbing (picture below) and we were extremely successful and caught 30 crab!  They went out the day before and caught 24, so we had so much crab to share hence this post.  (And don't worry I ate lots and lots of plain crab and butter too).  Saturday we also went out mushroom hunting but it was pretty picked over and we never found a good batch, must of used up all of our luck with the crabbing.  That evening we went down to the beach and I saw some of the biggest jelly fish washed up on shore, I would say they were about the size of a manhole.  Anyway let's talk food, I adapted these crab cakes to go along with a surf and turf like meal (steak and seafood), not pictured veggies and Gorgonzola cream sauce for the steak.  I just squeezed a little lemon over the crab cakes.

Serves 2-3

The Ingredients
1/4 cup onion, finely diced
1 large egg, lightly beaten
2 tablespoons mayonnaise, preferably homemade
2 tablespoons coconut milk
6 ounces lump crab meat
1 teaspoon Old Bay Seasoning
2 teaspoons dill pickle, finely chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons coconut flour
few grinds black pepper
2 tablespoons olive oil

The Process
1.  Gently combine all of the ingredients except the olive oil in a medium mixing bowl. Carefully shape into 4 patties; cover with plastic wrap and refrigerate for 30 minutes.

2.  Heat the olive oil in a large, heavy skillet over medium-high heat. Fry the crab cakes until golden brown, about 4 minutes per side.

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