Crab Cakes

 

Crab Cakes are a favorite in our family. We eat them as a main dish, but they are always a favorite appetizer.

If you are allergic to shellfish or don't eat shellfish, this recipe is also good with salmon or other cooked fish.

4 cooked potatoes (roasted or steamed)
Parsnips or carrots work well instead of or in combination with potato.
8 ounces cooked crab meat

1 Medium onion, minced
4 cloves garlic, minced

1 teaspoon tamarind
1 tablespoon fish sauce

2 teaspoons curry powder

1 tablespoon red chili flakes

2 eggs

1/4 cup butter

2 tablespoons coconut flour

1/2 cup golden flax meal

1. Saute the onion and garlic.

2. Mash the potatoes with a large fork.

3. Add the crab meat, eggs, onion mix, butter, and spices to the potatoes. Mix thoroughly. Add the coconut flour and the flax meal.

4. Coat 2 baking sheets with a generous amount of olive oil and put the pans in the oven while the oven is preheating to 350. When the oil has warmed, remove the pans and make 5 or 6 crab cake patties on each sheet. About 3/4 inch thick and 4 inches in diameter is a good size.

This recipe should make 10 - 12 patties.

Bake for 15 minutes, flip and bake for 10 minutes on the second side. You might also want to switch the placement of the baking sheets for more even cooking.

Serve the crab cakes as a main dish with rice and salad.

If you want to serve these as appetizers, make the patties much smaller and cut the baking time by about 5 minutes.

Topping:

Mix together 1/2 cup mayonnaise and 2 tablespoons sweet hot mustard for a zesty crab cake sauce.

The sun does not shine for a few trees and flowers, but for the wide world's joy.
                                                                                       Henry Ward Beecher