Yesterday I spent more time "doing the right thing", reading my new FMD books and interacting with my newly found FMD Facebook groups.
Today has been great. I feel energized and very happy.
The planned crab cakes developed into crab "bakes" so I could eliminate the "bread" element and keep the integrity of the dish. Also, I got to keep more of the "lumps" in the lump crab meat - BONUS! To make a lower calorie version please check my comment in the comments section below.
Creative Epicure's Crab "Bakes"
- 16 Ounces Lump Crab Meat
- 1 Large Egg
- 1/4 Cup Safflower Mayo
- 1 Tbsp Spicy Brown Mustard
- 2 teaspoons seafood seasoning (Old Bay)
- Good shake of hot sauce
- 1 1/2 teaspoons Bragg's Amino Acids
- 1 1/2 Tbsp each minced shallot, jalapeno and red bell pepper sauteed together in 2 Tbsp coconut oil
- 1 1/2 Tbsp dessicated coconut (I didn't have coconut flour)
- 1/8 teaspoon crushed red pepper flakes (or so)
- Sprinkle of Chipotle powder to taste (or your favorite chili powder)
- Cracked black pepper to taste
- Juice of 1/2 Lemon (large)
- 3 (10 ounce) ramekins coated with coconut oil and dusted in almond flour
- About 4 Tbsp additional almond flour for the top of the crab bake.
Mix all the ingredients EXCEPT the crab together until well blended. Gently fold in the crab meat. Cover with plastic wrap and regfrigerate for at least 2 hours.
Preheat oven to 400 degrees.
While the oven preheats give your crab mixture a gentle fold. Then put equal amounts into the prepared ramekins (I used an icecream scoop). Sprinkle with almond flour and bake on a baking sheetpan for 20 minutes or until heated through and browned.
I paired this with baked cauliflower which I shook up the florettes with avocado oil, a sprinkle of red pepper flakes, a drizzle of balsamic vinegar and sea salt. Baked at 400 degrees with juilienned carrots with avocado oil.
I think this would translate well into a curry crab bake - when I haven't had so much curry.
I can also see this being a great appetizer "dip"