Sunday, January 6, 2013

New Crab Cakes with Avocado Wasabi Sauce

These crab cakes are 100% tastier than my last try. The sauce adds a delicious creamy texture for dipping the crunchy patty in. The coconut-almond flour skin is perfect for getting the crispiness that we crave in a crab cake. Enjoy!

Crab Cakes with Wasabi Avocado Sauce

Prep time: 20 minutes
Cook Time: 10 minutes
Serves: 4

1 lb lump crabmeat drained
3 green onions, finely sliced
¼ cup red bell pepper, diced
2 egg yolks
½ teaspoon garlic powder
½ teaspoon onion powder
⅛ cup Paleo mayo

⅛ cup blanched almond flour
⅛ cup unsweetened shredded coconut
¼ teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons coconut oil 

dash of red pepper

1 avocado
1 tablespoon Paleo mayonnaise
2 teaspoons wasabi paste (or more to taste)
⅓ cup water
1 tablespoon coconut aminos
1 tablespoon rice vinegar
dash of sea salt

1. Finely dice the red bell pepper and green onion. In a medium bowl, mix together the crab meat, bell pepper, onion, egg yolk, mayonnaise, garlic powder, onion powder, red pepper, sea salt, and black pepper. Form them into small patties and place each on a plate. Refrigerate for 15 minutes.

2. In a small dish, mix together the almond flour and shredded coconut. In a large skillet, heat the coconut oil on high. Take the patties and press both sides into the almond flour mixture and brush off any excess. Place in the coconut oil to fry. Repeat with the rest of the crab cakes. Fry them for 4 minutes per side, or until golden brown and crispy.

3. In a blender, combine avocado, wasabi paste, water, coconut aminos, rice vinegar, and sea salt. Blend on high until smooth.

4. Serve the crab cakes while hot with a drizzle or dollop of wasabi avocado dip!
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