Back to eating light and healthy after the holidays…..

Low Carb Thai Crab Cakes

Ingredients

1 pound fresh lump crab meat, picked over for cartilage

6 medium/large raw shrimp, shelled and cleaned

1 organic egg

1 teaspoon nam pla (fish sauce)

1⁄4 cup organic scallion, chopped 

1⁄4 cup organic  cilantro, chopped 

1 fresh chili, preferably Thai, minced (optional if you don’t like spicy)

1 tsp organic  fresh ginger,minced

Sea Salt

freshly ground black pepper

2to3 tablespoons panko

About 1/3 to 1/2 cup corn starch for dredging 

grape seed oil or coconut oil for frying

Lime wedges for serving (optional)

Instructions:

Rough chop shrimp, then purée in a food processor until you have a smooth paste. 

In a bowl, mix the shrimp purée, crab meat, fish sauce, egg, scallion, cilantro, chili, ginger and salt and pepper; add a tablespoon at a time until the mixture holds together. Refrigerate mixture for at least 30 minutes or more. This will make it easier to make the crab cakes.

Season cornstarch with salt and pepper. Coat the bottom large skillet with oil and place over medium-high heat. Shape crab mixture into ball and flatten about 1 inch thick. In a plate spread cornstarch and lightly dredge each crab cake, do not over coat (just lightly covering the crab cake and cook until golden about 3-5minuted on each side.  Place on a platter until ready to serve.

Iceberg Lettuce & Ginger Carrot Dressing 

1 large head organic Iceberg lettuce, quartered and cored, cut into small shreds.

1 organic avocado, remove skin and slice

2 medium organic carrots, washed, top and bottom ends removed them sliced (I do not peel organic carrots, the skin has all the vitamins)

2-inch piece organic ginger, peeled and roughly chopped

2 organic garlic cloves, peeled and rough chopped

3 tablespoons organic soy sauce or organic liquid aminos

1/4 cup rice wine vinegar

1/4 cup water

2 scoops (the tiny scoop that’s provided in the Stevia container), NOW Better Stevia organic powder

3 tablespoons organic grape seed oil or coconut oil

1 teaspoon sea salt

Freshly chopped organic cilantro leaves, for garnish(optional)

1 large red Thai chile, seeded, deveined and thinly sliced, for garnish(optional)

Instructions:

In a mini food processor, add everything except for the lettuce and avocado.

Blend until everything is puréed.

In a plate add the lettuce and avocado slices. Spoon a few tablespoons of dressing over the salad and top with Thai crab cakes.

Enjoy!