I shared this picture of my lunch on Facebook...um, about 3 weeks ago. It got quite a response, compared to the usual, so I figured I should share. Of course, I had planned to share about 2 1/2 weeks ago, but I wanted to make them again first. And again. And again.
I was doing the Whole30® with autoimmune protocol when I made these, so I had to make them without eggs or mayo and of course without breadcrumbs or other gluten-filled products. My usual recipe uses panko (Japanese bread crumbs) and mayonnaise, of course. To replace the panko, I decided to go with coconut flour after running across this recipe on Jan's Sushi Bar. (Even though our recipes ended up being very similar, I used my own recipe using only the idea for coconut flour.) As for the egg and mayo, I used coconut milk and avocado instead. I have been using avocados as a mayo replacement for quite awhile, so I just went with it. If you refrigerate before cooking and don't flip them too quickly, they stay together quite well. *(Updated to include version with egg.)
(I should say, I didn't worry too much about spices for my autoimmune protocol, which some people avoid. But I did make my homemade seafood seasoning without cayenne pepper. You can choose to leave out the cayenne and paprika if you'd like.)
Salmon (or Crab) Cakes
(gluten-free, dairy-free, nut-free, egg-free, AIP-friendly)
Slightly edited Jan 2014
What you need:
6oz canned salmon (or crab), drained
1/4 avocado (or 2 tbsp mayo)
2 tbsp finely diced yellow or red onion
1 tbsp finely diced celery (or pinch ground celery seed)
1 tbsp finely chopped parsley
1 small garlic clove, finely minced
1/4 tsp dried dill
2 tsp coconut flour**
1 - 2 tbsp canned full-fat coconut milk* (I use 1 1/2)
salt to taste (I use a heaped 1/4 tsp)
few grinds or dashes pepper
2 tbsp coconut oil or ghee
Optional: 1/2 tsp lemon zest
Optional: 1/2 -1 tsp seafood seasoning (decrease added salt) Find homemade seafood seasoning recipe here.
For AIP: Use diced celery (not the seed) and don't use the optional seafood seasoning.
*To make with an egg: add a lightly beaten egg and eliminate coconut milk (If batter seems dry, add 1/2 - 1 tbsp coconut milk. If batter is too moist, add another tsp coconut flour).
How to make:
Finely chop the onion, celery, parsley, and garlic. Smash the avocado and add chopped veggies, spices, salmon (or crab), and coconut flour and mix gently until thoroughly combined. Add 1 tbsp coconut milk, mix, and add additional 1/2 - 1 tbsp if needed to hold batter together. Taste and add additional salt if desired.
Form patties and arrange on a plate or other dish. You can make 14-16 mini cakes or 5-7 medium sized cakes. Cover and stick plate of salmon cakes in the refrigerator for about 30 minutes (longer is fine). When ready, heat oil in skillet over med heat. When hot, add cakes, cooking in batches if necessary to avoid overcrowding. Fry 4-5 minutes per side. Gently flip the cakes, flipping only once. Make sure first side is crispy and golden brown before flipping to prevent them from falling apart. Serve with remoulade (recipe follows) or other dip or add them to a salad.
**You can increase coconut flour to 1 - 1 1/2 tbsp to hold cakes together better, but I prefer them with less for better taste.
Baking option: Bake at 400 degrees for 8-12 minutes or until golden brown.
Note: My favorite brand of salmon is Wild Planet (pink or sockeye). I also buy their sardines. The brand is wild-caught and sustainable. You can get them in some health food stores or Amazon. I generally buy mine from my favorite online health food store, Vitacost. If you're a first time customer, you can save 10 bucks using my referral link here.
I like to serve my crab cakes with some kind of sauce. I don't really like tartar sauce, so I wanted to make something like a remoulade or aioli. No mayo? No problem. Avocado saves the day again. Can you tell how much I looooove avocado? As for the cilantro, I love that too. And since I threw some seeds in the ground, not expecting much, my tiny garden is overflowing with cilantro.
Cilantro Lime Avocado Dip (egg-free, AIP-friendly)
What you need:
3/4 of an avocado*
1 tbsp lime juice (or to taste)
handful cilantro (about 2 tbsp minced or to taste)
1/2 tsp minced garlic (1 small or 1/2 large clove OR 1/4 tsp garlic powder)
2-3 tbsp olive oil
salt and pepper to taste
Optional: 1/2 tsp mustard
How to make:
Add all ingredients except olive oil to a small food processor and blend until smooth. Slowly add olive oil and pulse until you reach desired consistency and taste. (I used 2 tbsp.)
*Use a whole avocado if desired. I use 1/4 for the cakes (above), so just use the rest for this.
Want some other recipes using avocado?
- Five Minute Freezer Fudge
- Fudge Pops
- Creamy Lemon Avocado Dressing
- Spaghetti Squash with Avocado Sauce
- Fried Avocado Egg
Find out all about storing avocados HERE.
Which do you prefer -- crab or salmon? And do you like yours simple or bring on the onions and celery?
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