Coconut crab cakes with Aoili

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crab cakes jacinta harding
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500g crab meat

3 shallots

2 tblsp fresh coriander finely diced

½ lime juice

1 chilli finely but roughly diced

½ cup Aoili (recipe attached)

2 eggs

½ cup coconut flour

½ small red onion finely diced

(Coconut oil for frying)

 

Combine all ingredients in a bowl, mould into patties and refrigerate for a few hours to set them.  Heat the oil to a high temperature and fry until lightly brown and crisp on the outside while retaining moisture on the inside.

Serve with l light fresh salad and/or in conjunction with other seafood for a delicious seafood platter

Aoili – Gluten & Lactose free

4 egg yolks

Olive oil (about a cup)or Rice Bran Oil or a combination of the 2… If using Olive Oil, make it a good brand with a light flavour as the flavour of the Aoili varies a lot with the taste of the oil used

Dijon mustard

Lime juice (or White wine vinegar)

Garlic

Method

Into the container for the stick mix, add the egg yolks, mustard and lime juice

Gradually at a gentle stream while blending add the olive oil until mixture is a thick consistency.

When done add some grated garlic to your taste.

  • For individual salads or with certain meats or seafood add a little sweet chilli or pesto.

Jacinta Harding
B HSC Nutritional Medicine

Optimum Health Nutritional Health and Wellness Clinic

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