Search This Blog


Tuesday, June 8, 2010

Crab Cakes with Samoan Dipping Sauce

Crab is a good source of heart healthy omega 3's which help to lower triglycerides and blood pressure along with reducing the risk of heart disease. Omega 3's are also thought to reduce the inflammation, enhance immune function, and even lower the risk of certain types of cancer. Most Americans don't get enough omega 3's in their diet and adding crab meat to the table is a good way to start. Crab meat is also rich in vitamins and minerals with particularly high levels of vitamin B-12, a vitamin that's critical for healthy nerve function. It's also a good source of the minerals zinc and copper.

1 pound lump wild caught crab meat, cooked
1 organic egg, beaten
1 teaspoon sea salt
1/2 teaspoon pepper
3 green onions, chopped with greens
1/4 teaspoon dry mustard
1/2 cup organic or homemade mayonnaise
1/4 teaspoon Worcestershire sauce
1 cup bread crumbs from sprouted organic wheat bread
6 tablespoons butter

  1. Trying to preserve whole pieces of crabmeat, combine first 9 ingredients in medium bowl.
  2. Using 1/3 - 1/2 cup for each cake, shape mixture into 6 cakes. Place cakes on plate and refrigerate 2 hours if too soft to fry immediately.
  3. Melt butter in 10" skillet. Brown crab cakes in butter until golden on both sides and heated through.
  4. Keep warm while making dipping sauce.
  5. Never mind #5 or 6, I can't figure out how to get them off of here!! Lol!!
    Directions for Samoan Dipping Sauce:

    3 tablespoons organic brown rice vinegar
    1/4 cup organic olive oil (light preferred in this case)
    2 tablespoons fresh lemon juice
    4 tablespoons organic evaporated cane sugar
    2 teaspoons finely grated gingerroot
    1 tablespoon roasted sesame seeds
    3 tablespoons organic soy sauce

    Combine all ingredients, mix well. Dip crab cakes in sauce. 


    No comments:

    Post a Comment