This was a delicious meal… tender, tasty seafood (who does not love shrimp and crab?), shaped into crispy coconut coated cakes, with a creamy, green avocado mayonnaise to dip them in. And because they are baked in the oven, there is no need to fry (less spitting fat and the coconut does not get burned) which meant that they were not greasy.
I served this for dinner with a salad, but they would make a really great appetizer or snack as well… This made a HUGE amount of the shrimp and crab cakes – I served us all 3 each, and we all struggled to eat them… and there were half a dozen left over for snacking later on.
The itty-bitty little fried egg on top was a guinea-fowl egg. We received 6 of these as part of a “meal-deal” from Greens Eggs and Ham from the Symons Valley Farmers Market…. 6 guinea-fowl eggs don’t go a whole way to feeding 6 people so it made sense to use them up as a topper for another protein ingredient. They don’t taste much different from regular eggs – a little richer maybe (probably because the yolk is bigger in comparison to the whites). Either way, they made a tasty little extra to this dish.
This recipe contains chilli which is a stage 4 AIP Reintroduction. When reintroducing foods on the AIP, I recommend this guide.
Shrimp and Crab Cakes
Serves 6-8 as a main course or a crowd as an appetizer/snack (around 30 cakes)
2 x 340g packs of frozen shrimp (peeled and de-veined)
2 x 120g cans crab-meat
1 cup unsweetened dried coconut
1 bunch green onions (aprox 5) – trimmed and chopped
4 cloves garlic – crushed
juice and zest of 1 lemon
juice and zest of 1 lime
1 jalapeno – seeded and roughly chopped
1 tbsp Dijon mustard (read labels to make sure that it does not contain any non-paleo ingredients)
1/2 cup parsley
sea salt and freshly ground black pepper to taste
extra coconut to coat
melted coconut oil
2 avocados (peeled and stoned)
1 cup homemade mayonnaise
2 chipoltle chillies in adobo sauce
1 tsp sriracha sauce
splash of lime juice to taste
sea salt and freshly ground black pepper to taste.
Preheat the oven to 190C/375F.
Place the shrimp, coconut, green onions, garlic, citrus juice and zest, jalapeno, dijon, eggs and parsley in a food processor. Pulse to a smooth paste. Add the crab meat and pulse until it is incorporated but not pureed.
Put the extra coconut in a shallow dish.
Spoon our roughly 2 tbsp of the shrimp and crab mixture and coat in the coconut. Place on a lined baking sheet and drizzle with some melted coconut oil.
Bake in the oven for 15-20 minutes until cooked through.
To make the avocado mayonnaise, place all the ingredients in a food processor and pulse until smooth. Transfer to a serving dish and chill until required.
I served the crab cakes over a simple green salad of spinach, dandelion greens, watercress and arugula, dressed with a apple-cider-vinegar vinagrette (a 1:3 part ration of ACV and olive oil), and then I topped it all off with a fried guinea-fowl egg… just because….
And the green avocado mayo was served separately for those who wanted it for dipping purposes.