This recipe comes to you thanks to Tom's Awesome Seafood for the amazing Lump Crab meat!
If you are in North GA, you can order his seafood online and meet him at one of his drop off spots or in just a month the Farmer's Markets will be opening (YAY!!) and you can stop by his booth for a variety of fresh, local, wild caught seafood.
This delicate dish is simple yet can test your patience. Don't worry its delicious no matter what it looks like!
On to the recipe....
Crab Cakes
Ingredients:
1 lb. Lump crab meat- Lump is more expensive but you really want the larger chunks of crab that come from the claws. While most Whole Foods carry it for about $25/ lb. Tom's Awesome Seafood carries it for $21.50/ lb. and will make enough for 3 - 4 servings or more if you want to make this along side a grass-fed steak!
2 TBL coconut flour2 eggs
1/4 cup diced yellow onion
1/4 cup diced red bell pepper
1/8 cup chopped fresh parsley
1/2 TBL Old Bay seasoning
1/2 of a lemon- juice
A little Salt and Pepper
1-2 TBL cooking fat (ghee, bacon fat, coconut oil)
Preparation:
Please all ingredients in bowl and carefully combine with your hands so not to shred up the lump crab.
Heat a medium skillet over medium heat, melt 1/2 TBL of cooking fat.
Use a ice cream scooper or roll about 2-3 TBL of crab mixture into a ball.
Once pan is hot, place ball of crab mix on to skillet and gently press down to flatten a little into a cake. (I like to use a rim from a mason jar to help crab keep shape) The crab cake may not stick together great because you don't have a lot of filler in there holding it together. This is normal and OK, still going to taste great even if its more of a pile than a cake.
Allow cake to cook 3 mins to crisp the bottom.
Remove jar rim and carefully flip the cake to the other side, you may have to reshape it a little using a spatula or mason jar rim. (careful the rim will be hot, use tongs)
Cook another 2 mins on this side, carefully remove cake. (Note: Don't get upset if your crab cake falls apart a little, or a lot, its still going to taste great and this is the type of thing that takes some practice and patience, I have to remind myself of this a lot!)
Repeat steps above for remainder of crab mixture. You may need to add a little more cooking fat to the pan so the crab doesn't stick. If you find it it cooking faster than the first one, turn down the heat to a med-low.
Fried Egg
Ingredients:
1 egg per portion of crab cakes or 1 egg per cake (whatever you want)
1 tsp. Ghee or cooking fat
Preparation:
Heat ghee or cooking fat in a small skillet over med-low heat (or use a larger skillet and a little more cooking fat if you want to cook more eggs at a time)
Once ghee is melted crack an egg in the center of the skillet. Allow the whites to cook until the are white and not that raw egg opaque color.
Once most of the egg white is cooked, usually 1-2 mins (the middle may still be opaque) carefully flip the egg. Its helpful to loosen all sides with a silicon spatula so it doesn't stick and break the yolk with flipping.
Let the egg cook 30 seconds to 1 minute. You want the yolk to be nice and runny.
Place egg over crab cake.
*Note: if you want to put a poached egg on top instead this is a great option!
Roasted Brussels Sprouts
Ingredients:
24 oz. or 1 package of Brussels Sprouts- quartered
1 TBL Bacon fat- or other cooking fat- melted
1 TBL ground mustard
1 TBL Turmeric
Few pinches of Salt and Pepper
Preparation:
Preheat oven to 400 degrees, line a baking sheet with parchment paper or aluminum foil.
In a larger bowl, toss quartered Brussels with melted bacon fat. Spread out on baking sheet.
Dust with ground mustard, turmeric, salt and pepper.
Place in oven for 8 mins, take out and shake up baking sheet to move Brussels around, place back in oven for another 8 mins.
Remove from oven, let cool and cook a little (5 mins)
Enjoy!
Sweet Potato Wedges
Ingredients:
1 Sweet Potato- peeled and cut into wedges (Cut sweet potato in half, then half length with, then cut into 4 - 5 sections depending on how large your potato is)
1 TBL ghee or other cooking fat- melted
1 TBL Cinnamon (optional)
1 tsp. cayenne (optional)
Few Pinches of Salt and Pepper
Preparation:
Preheat oven to 400 degrees, line a baking sheet with parchment paper or aluminum foil.
In a med. to large bowl, toss wedges with melted ghee, spread out onto baking sheet.
Dust with cinnamon, cayenne, salt and pepper.
Place in oven for 12 minutes, remove sheet and shake wedges to make sure they are not sticking to the bottom.
Place back in oven another 12 minutes. Remove from oven and allow to cook a little and cool.
Enjoy!
Put it all together to make an amazing and impressive meal. This can serve 2 - 4 people. I make it for two and then save the rest for the next day! Cook once, eat twice!
Thanks for reading my blog and please feel free to let me know how you feel about this recipe or any of them. If you have some requests or questions I will be happy to answer for you! Don't forget to check out Tom's Awesome Seafood and I will be posting more seafood recipes! Not in North GA?? Check out Eat Wild to find some local, fresh seafood near you!
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Announcement!!
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