Recipes > Lunch/Dinner Recipes > Crab Cakes With Jalapeno Sauce
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Jalapeno Tartar Sauce –
1 C Paleo mayo (you gotta make your own)
1 fresh jalapeno, diced, remove seeds if you want it mild.
1 tsp capers, chopped
juice of one lemon
1 Tbsp lemon zest
½ minced garlic clove
chopped fresh cilantro to taste (optional)
Combine above in a bowl, stir it up, and place it in the fridge. Let chill while preparing crab cakes.
Crab Cakes -
1 Lb. Fresh Lump Crab Meat, be sure to strain it and pick through for any shells
Handful of cilantro, chopped
2 cloves of garlic, minced and divided ( I use my zester to make it really fine)
1 green onion, chopped
Cayenne pepper to taste (Aly likely this stuff)
1 Tbsp Dijon mustard
1 egg, slightly beaten
3 Tbp red bell pepper, diced
1 C. fine ground pecans*, divided (you may not use all of this)
*I add pepper, paprika and garlic powder to my ground pecans….pinch of each and store in plastic bag in freezer for later use. It’s a great sub for anything that calls for breadcrumbs.
Sautee green onion, ½ garlic, red bell pepper in evoo until tender. Add in mustard, cayenne pepper, and cilantro. Then add in crabmeat, some of the ground pecans, and the egg. Combine and form into patties (4). If it is not staying together add more pecans or egg white as a binder.
Take the remaining pecan crumbs and dredge the crab cake patties through, lightly coating each. In a skillet, heat –3 Tbsp evoo and brown crab cakes on each side.
Enjoy! I served each crab cake with a dollop of JTS on a bed of mixed greens with fresh tomato slices.
