Miniature crab cakes are a good appetizer for seafood lovers. They are normally loaded down with mayonnaise and white bread crumbs then fried, making them much less healthy than they can be. These ingredients can be substituted for almond flour and a bunch of different fresh flavorings that accentuate the crab and add health supporting nutrients. Crab meat has a very mild flavor with a subtle sweetness, as long as it is fresh or good quality canned it should not smell or taste very fishy. Crab is a good source of essential omega 3 and 6 fatty acids, protein, vitamin B12, zinc and selenium. Both zinc and selenium are important minerals that can be lacking in the diets of those who do not eat much seafood. Zinc plays a big role in helping the immune system fight off invaders, in maintaining healthy skin and hair, and in fertility (deficiencies can exaggerate PMS in women and have negative effects on sperm count and health in men). Selenium has antioxidant properties and thus helps keep cells healthy- this seems boring but unhealthy cells are the root of disease and healthy cells are the fountain of youth.
I like to combine these with a light but creamy dip, tzatziki is perfect and easy to throw together with just a few ingredients. The Greek yogurt adds some extra protein and the dill and garlic flavors make it very complimentary to the crab. It is best to make tzatziki in advance and let it sit in the refrigerator for a few hours. The raw garlic can be quite sharp and this time allows for it to mellow out a bit and for all the flavors to amalgamate well.
- ½ lb crab meat, chopped into small pieces (2 120 g cans)
- ½ cup almond flour
- 1 egg
- 1 tablespoon fresh lemon juice (from ½ lemon)
- 1 tablespoon green onion, minced
- 2 teaspoons dijon mustard
- 1 teaspoon fresh horseradish, grated
- 1 teaspoon fresh dill, chopped finely
- ½ garlic clove, minced
- 1 pinch sea salt
- Preheat oven to 400°. Whisk the egg in a large bowl then add in all the other ingredients and mix to combine thoroughly. Spoon out 2 tablespoons at a time and roll the mixture into a ball then press down slightly to form a patty and place on a parchment lined baking sheet. Make sure the crab cakes are evenly spaced and bake for 20-25 minutes, until the tops and sides are starting to brown slightly and the cakes are firm enough to easily be lifted off the pan. Skewer with tooth picks or swords for easy dipping and eating.
- 1 cup plain Greek yogurt
- ½ cucumber
- 1 garlic clove, minced
- 1 teaspoon fresh dill, minced
- ½ teaspoon fresh lemon juice or red wine vinegar
- Peel the cucumber and cut it in half lengthwise and scoop out the seeds and connecting membrane. Grate what is left on the smallest section of a cheese grater or zester and then wrap it in a clean kitchen towel or a few layers of paper towel and squeeze until all the liquid possible is out. Taking these extra steps with the cucumber is essential or else the dip will end up being really watery.
- Stir all the ingredients together and leave in the fridge for a few hours or overnight for all the flavors to come together.
