Crab cakes were right up my alley pre paleo. I would order those as an appetizer and never think twice about it, but now I know whats lurking in those delicious round goodness. These ones I used some canned wild caught salmon instead of heading to the store to get crab, and they turned out wonderful. I pretty much used what I had in my frig and pantry, but feel free to throw in whatever you have.
- 2 cans of salmon drained
- 2 tbs of green onions, minced
- 2 tbs shallots, minced
- 2 cloves of garlic, minced
- 1 tbs fresh dill, chopped,
- 2 eggs
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp fresh black pepper
- 1/2 tsp cumin
- 1-2 tbs coconut flour
- coconut oil
- Add salmon, green onions, shallots, garlic, and dill to a bowl.
- In a separate bowl, whisk the egg, then add the spices and whisk till combined.
- Add the egg mixture to the salmon and mix with your hands till combined.
- Most likely your mixture will be pretty wet, sift in 1 tbs of coconut flour and combine again. If still to wet add in the 2nd tbs of coconut flour. I need 2 tbs to get a good texture for the salmon cakes to form a good circle and not break apart.
- Heat a skillet with about 1/4 inch high of coconut oil on medium heat. The cakes should sizzle slightly when they are dropped in, but to high of heat will burn them.
- Cook the cakes for approximately 4 minutes on each side turning once browned.