Inspiration: I have this thing with favorites. Brandon always teases me because any time that there’s an opportunity, I’m always asking him to pick his favorite. If we have a wine tasting and taste several wines, I have to know which one he likes best. If we try out a bunch of different appetizers at a restaurant, I’ll always ask which he liked above all of the others. I don’t even think about it until after I’ve asked, and then we both laugh at how ridiculous I always am. The funny thing is that I’m always mentally forcing myself to choose favorites, too, and a lot of times I just can’t decide and get stressed out about not being able to pick a favorite. Ha! Anyway, if I had to pick a favorite seafood dish, I think that really good crab cakes might be it.
What We Loved: We really liked these because they had a really fresh seafood flavor. While there are quite a few supplementary ingredients, none of them are too overpowering or take away from what is so good about a crab cake – that predominant seafood flavor. And with these, that flavor was perhaps a little more prominent than just an ordinary crab cake, because the added flavor of the salmon was so buttery fresh and delicious. Another great plus is that the salted avocado on top added a nice creamy, cooling contrast to the cakes. We enjoyed these alongside a couple of bowls of gazpacho for a lovely summer meal.
Tips: I meant to add a couple tablespoons of mayonnaise or Greek yogurt to the mixture, but I completely forgot. I might suggest throwing it in to make the salmon and crab cakes creamier (these were good as they were, but I think that the extra moisture would make them even better). Plus, the mayo or yogurt would act as a further binder to hold the cakes together.
Salmon and Crab Cakes with Avocado
Source: Original Recipe
4 oz lump crab meat
10 oz fresh salmon, chopped into small pieces
Good glug of extra virgin olive oil
Handful fresh cilantro, minced
1 thin slice onion, minced
Juice from 1/2 lime
Kosher salt and black pepper, to taste
Seafood seasoning, to taste
1/8 cup coconut flour
1 small avocado, thinly sliced
1. Add the crab meat, salmon, cilantro, onion, and lime juice to a bowl. Season to taste with salt, pepper, and seafood seasoning. Add the coconut flour and egg, and gently stir until everything is incorporated.
2. Form the mixture into four cakes. Chill for about 1/2 hour.
3. Heat a good pat of butter in a saute pan. Add the salmon crab cakes, and saute until they are cooked through, about 4 minutes per side.
4. Serve topped with sliced avocado and an additional sprinkle of Kosher salt.
Salmon and crab combined in a cake? Sounds really divine and delicious! Thanks for sharing! :)
Thanks! I guess the only way to improve upon a crab cake is to add some more delicious seafood to it :)
I just made these with just salmon the other day! But I like the addition of the salted avocado. I’ll have to try that next time!
Yeah, the avocado on top is quite tasty!
Crab cakes are my favourite too, but then so are salmon cakes…you are blowing my mind by combining the two :). As usual it looks delicious and I want it NOW
Thanks! They are definitely a great option for a nice, light dinner!
Can you use regular flour?
Sure! We limit our carbs, which is why we use coconut flour, but regular would work just fine.
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Reblogged this on Cooking Asides and commented:
This would be evil good, going to have to make this. Or make a salmon stew that has avacado in it.
Reblogged this on Mom Positive and commented:
This sounds amazing! In place of butter, substitute coconut oil to make it dairy free as well as gluten free!
Reblogged this on For The Love Of Food and commented:
Looks like a good idea to me!