Tuesday, July 19, 2011
Crab and Salmon Cakes with Avocado Cream and Mango Salsa
1 pouch salmon
½ cup roasted red bell pepper, diced2 eggs
1 tablespoon coconut flour
1 teaspoon garlic powder
1 tablespoon coconut oil
1 lime, juiced
½ teaspoon cumin
1 jar habañero mango salsa
1.Drain crab and salmon as best as possible and put in a bowl. Add in 1 full egg, 1 egg yolk, and the rest of the ingredients. Heat the coconut oil over medium high heat.
2. Form the crab cakes and fry them until golden brown, about 5 minutes per side. While the cakes are frying, combine all the ingredients for the avocado cream in a blender and blend until combined.
3. Add in most of the mango salsa to the sauce and blend until smooth.
4. Serve the crab cakes with a dollop of avocado cream and drizzle with a little extra mango salsa. The two sauces complement each other! One sauce is cool and the other is spicy, so it is pleasing to all palettes!