Crab cakes with spicy sweet potato wedges and tarragon mayo

Oh, for the love of food! This was just too yummy not to share.

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I made mayonnaise using egg, white wine vinegar, light olive oil, lemon juice and mustard (using a stick blender, it’s really so easy šŸ™‚ ). I used part for a cabbage slaw, and for the other part I chopped in some fresh tarragon to go with my crab cakes and wedges!

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For the crab cakes themselves, I used a mix of white and brown crab meat, mixed with chopped parsley, mashed white sweet potato and a little almond flour. I didn’t need to use any egg, they stuck together well enough as it was. You don’t even really need the almond flour – I just used it to help them crisp up a bit in the pan. I chilled them for a while before frying in coconut oil.

I coated the sweet potato wedges in chili, paprika (both smoked and sweet), cayenne pepper, garlic, black pepper, Himalayan salt and a little coconut oil. Bake until crispy.

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Enjoy altogether with some nice crunchy salad! And top with spring onions/more fresh parsley if you like either of those šŸ™‚

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2 thoughts on “Crab cakes with spicy sweet potato wedges and tarragon mayo

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