Salmon and Crab Cakes with Avocado

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
Serves: 2

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 egg
Butter
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.

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Rosemary Parmesan Crab Cakes

Inspiration: Crab cakes are a weakness of mine. I love, love, love them more than almost any other main dish. Since throwing my very favorite recipe to the curb for having too much bread involved, though, I’ve been on the hunt for a good low carb recipe for about two years. I was very happy to stumble upon this recipe at The Primal Palate that threw an egg into the mix as a binder. What a great idea! And since I’ve been adding rosemary to anything and everything lately (why can’t you just buy rosemary by the sprig?), a rosemary Parmesan spin sounded like a great variation to a more traditional or standard crab cake.

What We Loved: These crab cakes are lovely. They’re packed with a lot of crab as the main ingredient (always the best kind of crab cake); they hold together perfectly and have a nice, fluffy texture; the rosemary adds a unique earthy touch; and the Parmesan lends just a hint of an underlying nutty flavor.  These are perfect for a light meal, and they pair beautifully with a nice white wine.

Tips: I’ve made these a couple of times, and I’ve found that some of the egg runs out of the crab cakes onto the pan as they cook. This may be because I’ve used large eggs each time. It’s no big deal, though – just cut that extra egg portion off when you take the crab cakes off of the pan.

Rosemary Parmesan Crab Cakes
Source: Adapted from The Primal Palate

8 oz crabmeat
2 tablespoons mayonnaise
1 small egg, whisked
1 slice onion, minced
1/4 cup freshly grated Parmesan
About 2 teaspoons or 1 scant tablespoon minced rosemary
Kosher salt and black pepper
Old Bay seasoning

1. Combine the crab, mayonnaise, egg, onion, Parmesan, and rosemary in a bowl, and mix well. Season to taste with salt, pepper, and Old Bay.

2. Using your hands, form the mixture into four crab cakes. Place the crab cakes onto a baking sheet lined with parchment paper, and bake at 350 degrees for 20-25 minutes, until cooked through.

Fried Green Tomatoes with Crab and Remoulade Sauce

Fried Green Tomatoes with Crab and Remoulade Sauce

*Photo & post updated September 2011*

Inspiration: I have had this recipe bookmarked since the day that I ran across it last year, just waiting for some green tomatoes to grace my kitchen. Luckily, Brandon’s parents are awesome and stocked us up with a whole heap of amazing produce from their garden the other day, including three gorgeous green tomatoes. Brandon and I both adore them, so we couldn’t wait to use them. In fact, when we are able to grow a garden, I’m not sure how many tomatoes will ever make it past the green stage. They’re just such a fun/unique/delicious ingredient.

What we Loved: This was truly a fantastic supper because there were just so many flavors going on. The tomatoes were tart and sour, with a nutty crust made from hazelnuts and Parmesan; the crab added bright, fresh components to the meal; and the remoulade was rich, creamy, and decadent. As a whole, all of those ingredients combined together for one fabulous meal. We just couldn’t get enough of the sauce, and I was surprised with how well the hazelnut/Parmesan crust worked on the tomatoes. Not only did it adhere well, but it also provided a great, nutty contrast to the sour bite of the fruit.

Tips: I used my low carb version of fried green tomatoes in this recipe. Please look elsewhere or check out Kevin’s site below if you’re looking for a more traditional Southern version.

Fried Green Tomatoes with Crab and Remoulade Sauce
Source: Adapted from Closet Cooking

1 large green tomato, sliced
1 egg
1/4 – 1/3 cup nut meal (I used hazelnut meal)
1/4 cup grated Parmesan
Butter
8 oz crab meat, warmed
Salad greens, if desired (I used baby arugula)
1 batch remoulade sauce (recipe follows)

1. Beat the egg in a shallow bowl. In a second shallow bowl, combine the nut meal and Parmesan.

2. Dip the tomato slices into the egg, then dip them into the nut mixture, patting the mixture onto the tomatoes to fully cover.

3. Heat enough butter in a saute pan over medium heat to coat the bottom of the pan. Add the tomatoes, and let cook for 3-4 minutes, until browned. Flip, and cook for 3-4 minutes more.

4. Plate the tomatoes atop the salad greens, if desired. Top each tomato with some crab and some remoulade sauce.

Remoulade Sauce
1/4 cup mayonnaise
1 tablespoon brown mustard
1 tablespoon tomato paste
1 teaspoon horseradish
1 small clove garlic
1 tablespoon lemon juice
1 teaspoon capers
1 small slice onion, chopped
1/8 teaspoon cayenne pepper
1/4 teaspoon paprika

1. Place all of the ingredients in a food processor, and puree until smooth.

Crab-Stuffed Salmon

Inspiration: How can this not sound good? For a couple of seafood lovers like us, this is really the perfect recipe. It’s one of our favorite kinds of fish stuffed with another of our favorite sea foods. Count us in!

What we Loved: This recipe really has a wonderful combination of flavors. The salmon is rich and tender, and the crab filling is wonderfully seasoned with dill and salt. There is also a really nice and slightly tart lemon flavor running throughout the filling. We really liked how the filling ended up so golden and just a bit crispy on top (which was probably the result of adding a couple of pats of butter before cooking) and almost creamy on the inside. What a wonderful seafood supper that is light and refreshing yet rich and indulgent at the same time.

Helpful Hints: I am so ecstatic about this way of making stuffed fish or chicken. Though I have always loved stuffed fish/chicken, cutting horizontal slits in the side of fish to make a pocket or flattening/rolling chicken breasts never quite worked out as neatly or as perfectly as I wanted. And to be frank, sometimes it was disasterous. This way is so simple, with gorgeous results! I don’t know why I never thought of it before, but I’d definitely suggest using it in place of the other ways to prepare stuffed fish or chicken – as long as you keep in mind that you will get a bit of a different texture on the top of the stuffing since it’s not completely enclosed.

Crab-Stuffed Salmon
Source: Adapted from The Food Lover’s Primal Palate

2 wild-caught salmon filets
4 oz crab meat
2 cloves garlic, minced
3-4 sprigs fresh dill, minced
1/4 lemon
Kosher salt and black pepper
2 tablespoons butter

1. Combine the crab, garlic, dill, juice from 1/4 lemon, and a sprinkle of salt and pepper.

2. Slice the salmon filets lengthwise down the center to create a space for stuffing.

3. Stuff the salmon filets with the crab. Top each with a few pats of butter, about a tablespoon a piece.

4. Bake for 18 minutes at 400 degrees.