We started using Nutiva Organic Cold-Pressed Coconut Oil to pan-fry things for its many benefits after reading some scary things about Canola Oil, although some of the negative hype is likely unfounded by rumors.
Regardless, since we switched to Coconut Oil, I won’t be going back. It browns the food without burning it, even on a low burner. It smells like coconut but does not leave a coconut taste on your food. It’s expensive, but well worth it in my opinion.
Anyway, this is just a long round-about way of me telling you about this recipe I made last night.
They were a HUGE hit and Charlotte even ate them, without knowing it was actual fish and actually good for her. Getting her to eat anything other than peanut butter and jelly is no small feat.
And if you’re a low-carber like I am, these don’t even use breadcrumbs and have a total net carb of 0.5 grams per cake. The recipe is using whole milk cream cheese, whole mayonnaise with no added sugar (Duke’s is the only one I found without added sugar and is DELICIOUS. If you don’t live in the south, you can order it online.), but if you’re on the low-fat bandwagon, you can make these with reduced fat cream cheese and mayo.
To make this primal, use homemade mayo and all organic ingredients.
What you need:
6-oz packet of lumb crab meat (found in a refrigerated bag by the seafood section)
16 oz wild caught salmon, cooked, “shredded” and cooled. (You can used canned if you want, but I prefer fresh)
2 egg whites
2 oz cream cheese
1/4 c. mayo
4 green onions, chopped
2 tbsps fresh chopped parsley
2 tsps old bay seasoning
1 tsp coriander
1/2 tsp ground black pepper
2 tsp dijon mustard
What you do:
-Mix everything together. Yes, it’s that easy. If you like big pieces of crab in your cakes, fold the crab in last and gently.
-Refrigerate for an hour. Or if you’re like me and are starving by the time you make dinner, stick in the freezer for 5-8 minutes.
-Heat oil in pan on medium-high.
-Form patties with your hands and place gently in pan. Cook approximately 4 minutes on each side until golden brown and AWESOME.
-Let drain excess oil on paper towel
Optional Dipping Sauce:
Mix 4 tbsp mayo, 1 tbsp dijon mustard, 1/2 tsp old bay, 1 tsp Worchestshire sauce (I know, just trust me).
I served this with a homemade coleslaw and it was an awesome hot summer night dinner!
*Not paid for any review here. Just my own opinion which I force on share with you guys.