Wednesday, May 16, 2012

Crab Cakes & 'Pasta'

I happened to by some packaged claw crab meat the other day because it looked good and then figured well, I suppose I could try and make some crab cakes.

So, I did.

I looked at some crab cake recipes and then looked in fridge... did it again... and then decided to just throw some stuff in a bowl.

Crab Cakes & 'Pasta'

For mayo/sauce:

1 egg, organic cage-free
Pinch of sea salt
Splash of apple cider vinegar
Pinch of paprika
1/2 cup extra virgin olive oil

Method:

I used a blender but I would suggest using a kitchen aid to mix this together. Beat the egg, add in all of the ingredients except for the olive oil. Mix well and then slowly add in the olive oil. Had I been using a kitchen aid or mixer, I think this would have fluffed up but I used a blender so it stayed a liquid. Not to worry though, it still worked out.

For the Crab Cakes:

8oz of crab meat (fresh would be even better)
1 egg
Dash of sea salt
Dash of ground pepper
1/4 tsp fresh garlic clove, diced
1 tbls fresh yellow onion, diced
1 tbls fresh celery, diced
2 tbls almond flour (blanched or unblanched)
1 tbls coconut flour
1/2 tbls tapioca flour
Splash of lemon juice
Dash of paprika
1/4 cup of mayo/sauce (above) 

Method:

Blend the crab meat into fine pieces first then add into a bowl. Add in each ingredient in the same order as listed above until everything is mixed thoroughly. If it is too runny then try adding in some more onion, celery and one of the flours.

Place in a heated olive oil greased pan. Cook on low-medium heat for about 3 minutes on each side and then repeat for a total of 6 minutes on each side.

Makes 4 patties.



For the 'Pasta'





I used a new grain-free pasta that I found at Vitamin Cottage called Cappello's. It is made from almond flour, egg, tapioca flour, potato starch, salt, potato starch and xanthum gum (which I'm not a huge fan of but I'm guessing it's a small amount).




Place the noodles in bowling water for about a minute and then drain. I tossed mine in some extra virgin olive oil and fresh parsley.





If you don't have these noodles, you can of course use another gluten free noodle or something that is naturally gluten free such as zucchini, eggplant or asparagus.

This would go lovely with a Sauvignon Blanc though I did not get that adventurous... yum.


Enjoy ;)

No comments:

Post a Comment