Oh, for the love of food! This was just too yummy not to share.
I made mayonnaise using egg, white wine vinegar, light olive oil, lemon juice and mustard (using a stick blender, it’s really so easy 🙂 ). 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!
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.
Enjoy altogether with some nice crunchy salad! And top with spring onions/more fresh parsley if you like either of those 🙂