Friday, July 18, 2014

Wasabi Crab Cakes with Mango Cucumber Salsa

  I first discovered these little cakes over at Elana's Pantry
she has a wonderful paleo and gluten free site well worth checking out.  Her recipe uses fresh salmon for her cakes but I was looking for a crab cake recipe with an Asian flavor.  This recipe definitely fit the bill.  I cut back on the wasabi for our taste and added a cool mango and cucumber salsa to serve along side.  This is a great summertime recipe that is quick and easy to prepare. 


Makes 6- 2 1/2 inch cakes

8 ounces fresh lump meat crab
1 1/2 teaspoons fresh ginger, peeled and minced
2 tablespoons thinly sliced scallions, green and white parts
2 tablespoons cilantro, minced
1 large egg, slightly beat
1 1/2 teaspoons fresh lime juice
1/4 cup almond meal
1/2 teaspoon sea salt
1-2 tablespoons wasabi powder
coconut oil


Squeeze any water from the crabmeat and place crab in a medium bowl.  Add ginger, scallions, cilantro, egg, lime juice, almond meal and salt.  Mix together well.  In a small bowl, combine the wasabi powder with enough water to make a moist paste and add this to the crab mixture mixing well and being sure the wasabi is distributed throughout the mixture.


Form into patties (I use an ice cream scoop to divide mixture evenly into 6 portions).

Heat coconut oil in a large skillet over medium high heat.  Saute cakes until golden brown, 4-5 minutes on each side.  Enjoy!

To make the Mango Cucumber Salsa...

1/2 cup cucumber,  peeled, seeded and diced
1/2 cup ripe mango, peeled and diced
1 teaspoon fresh chili pepper, minced, seeds and ribs removed, unless you like it hot!
1 tablespoon dried unsweetened shredded coconut
1/4 cup sweet red pepper, diced
1 tablespoon chopped scallions
1 tablespoon chopped cilantro
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
pinch of salt

Combine all ingredients in a medium bowl, mixing well and refrigerate for 1 hour.


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