For those of you who check in regularly you’ve probably noticed I’ve been MIA for a while. We’ve been to Ireland for a quick trip and I’ve been doing a lot of private parties, so as much as I want to do more blogs, finding the time is tough. But enough excuses. I’m back and hopefully you’re back with me and ready for a new recipe. This is one I made for my clients last week which they loved. If you’ve been reading my recipes you know that I aim to make healthier meals so rest assured this is no different. Using Veganaise or light mayo is an excellent healthy option for substituting the high-calorie high-fat original, just in time for bikini season. The Mrs. told me that one.
1/2 lb. fresh crab meat*
1 lb. medium shrimp – peeled & deveined
1/2 med. red pepper – fine dice
1/2 med. yellow pepper – fine dice
1/2 med. red onion – fine dice
2 tsp. chives – finely chopped
1 lemon – zested
1 tbsp. chopped capers
1 tbsp. veganaise, light mayo, or homemade mayo
Start by sauteing the peppers and onion on medium low heat in 1 tbsp. olive oil ’til soft. In a food processor, pulse raw shrimp for a couple of seconds. Don’t puree as you want a coarse texture. Add to crab meat and refrigerate. Once pepper mixture is cool add to seafood along with remainder of ingredients. In medium saute pan, saute a small portion on medium heat in a drizzle of olive oil to test for seasoning. Once tasted, season with S&P. Form crab cakes into individual size portions.
To finish dish, preheat saute pan on medium heat with 1 tbsp. olive oil. Sear each side ’till golden brown, 3-4 mins approx. Once all cakes are seared cook in preheated 375°F oven for 5-6 mins.
*TIP: Buy FRESH crab meat. It’s a bit more expensive but the flavor is worth it especially since it’s not going to be slathered in mayo so you’ll actually taste it.
All recipes are made with the finest quality farmers market wholefoods, natural and non-processed ingredients.