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Update 2/28/12

Well, I had an excellent day off, that included an extended nap! I’ve been thinking of how to improve my crab cake recipe, and I think I did it today! So, here we go!

I started with some wonderful beets I got from Inglewood Farms (all the produce tonight is from Inglewood). I washed and trimmed them, put them in an oven proof dish, add a splash of water, cover tightly with foil, and put in a 400 F oven for 45 minutes or so. The actual cook time will vary depending on the size of the beets. Once done, let them cool, and use the back of a pairing knife to peel off the skins. Dice them up and place in a bowl with salt, pepper, and your vinegar of choice. Now I like beets, and most cookbooks I have say to let the beets marinate in vinegar a while before adding any oil. So, I added balsamic vinegar and around 30 minutes later, added a bit of extra virgin olive oil. Beets done!

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Next I’ll address the side vegetables. Tonight we had carrots and cauliflower. I trimmed and peeled the veggies, and placed them on a sheet pan. On the carrot side I added some garlic infused macadamia nut oil with salt and pepper. For the cauliflower i added olive oil and garlic powder. The pan went into the same 400 F oven for around 30-40 minutes and that was it!

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Lastly for the crab cakes. In a bowl I put half a yellow bell pepper diced finely, three scallions diced finely, one egg well beaten, two tablespoons of paleo mayo, a tablespoon of Old Bay Seasoning, and a pound of fresh crab meat. Gently mix the ingredients and form into 8 small patties. Put them in the fridge to firm up so they stay together while you fry them up. In a shallow plate sprinkle some coconut flour. Melt a little coconut oil in a skillet over medium high heat. Coat the cakes in flour and fry in the coconut oil around 3-4 minutes a side until the are a nice golden brown on both sides.

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Now I don’t know about ya’ll, but crab cakes to me just need a sauce to make them pop! I found some mild pickled type baby peppers my mom gave me (picture attached) and blended them up with my immersion blender along with a few heaping spoonfuls of coconut milk and a few drops of agave syrup. Plate everything up and it’s time to eat! Hope everyone has a good day…

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Posted by on February 28, 2012 in Main Entree, Pictures, Recipes

 

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