Tuesday, July 19, 2011

Crab and Salmon Cakes with Avocado Cream and Mango Salsa

Crab and Salmon Cakes


3 cans crabmeat
1 pouch salmon
½ white onion, diced
½ cup roasted red bell pepper, diced
2 eggs
1 tablespoon coconut flour
⅓ cup pork rinds, ground
1 teaspoon garlic powder
¼ teaspoon cayenne powder
1 tablespoon coconut oil

Avocado Cream
1 avocado
⅓ cup Paleo mayonnaise
¼ cup cilantro leaves
1 lime, juiced
½ teaspoon cumin
½ teaspoon coriander
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!
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