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Seafood has become one of the primary things I eat since joining Autoimmune Protocol.
Growing up I never really had much of it, aside from the occasional shrimp fried rice from my local Chinese Restaurant.
Actually I never liked the taste of crab cakes when I tried them, they were always soggy to me and the consistency was unimpressive to my palate.
Through experimenting with grated cassava that I purchased from my local Asian Market, this recipe was born. It was quite a surprise because I was never crazy over crab cakes, but I am over this recipe.
Medium Stove Top Pan
Cooking Scissors (Optional, used to cut green onion)
Blender (For Dipping Sauce)
1/2 Cup Avocado Oil
1 tbsp Bay Leaves
1/2 tsp Turmeric
1/2 tsp Horseradish Powder
1/2 tsp Garlic Powder
1/4 tsp Thyme
1 tsp Parsley
2 Cups Grated Cassava
1 Cup Lump Crab Meat
1/2 Cup Green Onion
1 Large Ripe Avocado
1/3 Cup Lemon Juice
1/4 Cup Avocado Oil
- Pour 1/4 Avocado Oil in the pan and place on Medium heat (setting 4-5) for 5-10 minutes.
- Set aside the remaining 1/4 cup Avocado Oil.
- Combine the remaining dry ingredients with grated cassava and lump crab meat in the bowl.
- Shape the mixture into crab cake patties of desired size. Half of these patties will go into the pan first.
- Place the first set crab cake patties into the pan apart from each other. Cook uncovered for 4-6 minutes or until golden brown in color.
- Flip and cook the other side uncovered for 4-7 minutes or until the color is a golden brown.
- Once both sides are cooked, place onto paper towel in order to absorb excess oil.
- Cook the remaining crab cake patties, repeating Steps 5, 6, and 7.
- Flip crab cakes on paper towel once after first 2-3 minutes.
- Place crab cakes with dipping sauce on a plate and garnish with green onion.
- Combine Avocado, Lemon Juice, and Avocado Oil in Blender.
- Blend to smooth consistency. Depending on the ripeness of the avocado, you may need to add more lemon juice in order to do this.
- Place desired amount of dipping sauce along side your crab cakes and top with green onion to garnish.
As I mentioned before, this recipe was all due to my recent visit to the Asian Market.
I have tried grated cassava before for autoimmune protocol bread recipes, but stopped purchasing it because the recipes I tried contains nutritional yeast, which is a bit questionable for me since I know I cannot have yeast in general right now.
Upon trying store bought grated cassava again I was reminded that the brand that the store offered contained sodium benzoate, which is a common food preservative. For this reason I will be grating my own cassava from now on using a food processor after thoroughly removing it’s deadly toxins in order to avoid consuming the preservatives.
Supposedly you may be able to substitute the grated cassava with cassava flour, however I believe that would drastically change the consistency. This is something I have not had the opportunity yet to try, if I do I will update this post, but for now I cannot guarantee the same crispy golden texture using cassava flour.
UPDATE: Found 100% Pure Frozen Grated Cassava on Amazon!
As always, please double check the ingredients that you use in order to make sure the item does not contain things that you cannot have. This can be difficult to remember, but it always pays to do your due diligence.
Lump crab meat was a challenge to find as well. This item was purchased from Whole Foods. The brand chosen is Atlantic Shores, which contained no preservatives. The item was a few dollars off being on sale, and the quality of the lump crab meat was satisfactory.
There are other stores that provide lump crab meat as well as my local fish salesman, however they vary in availability and more commonly contain preservatives if the item is primarily sitting on a shelf.
Even if you purchase a wild caught item locally, be sure to as the fish salesman whether or not anything else is in the product. In my experience there usually are not preservatives since the item is considered fresh, but one must as in order to make sure, as labeling is not often provided on items for local stands.
Seasonings for this recipe were already in my pantry. Turmeric is a given, however bay leaves are seldom used in my kitchen. For myself, this is something to work on, as utilizing every seasoning in my stockpile helps to maintain my budget. Running to the store less and less saves a lot of time and is more cost effective.
Bay leaves typically come in the whole leaf form, and do typically come in organic options, though I am not sure about pre-crushed bay leaves though.
For this recipe I crushed the bay leaves myself in my hand. At first it was kind of fun, but then I had to be careful because I felt like I was going to get a paper cut because the leaves are so dry and coarse.
Funnily enough I attempted to crush the leaves in a mortar and pestle which did not work at all.
The Creamy Avocado Puree was an unexpected addition to the recipe as well, providing a brightness to the dish. Personally lemon is one of my favorite flavors which make this dish more enticing to prepare.
There are separate posts for the dipping sauce aka Avocado Puree that I am adding under my new page for Condiments. This is my go to recipe that is the base for nearly all of my recipes that require an element of creaminess and brightness to the dish.
This dish is pretty much a breeze to make, granted this time I had ready to go grated cassava, which I truly hope I can find someday without preservatives. As noted that should be an easy fix with my food processor.
The biggest surprise was the green onion. This was an ingredient that was already in my refrigerate and used simply to make the food look pretty, however if you have green onion in every bite it tastes incredible. This dish is the ultimate trifecta of crispy, creamy, and chewy.
Have you tried making this yourself?
Let me know what you think, please comment below!