MAYO + GLUTEN FREE CRAB CAKES WITH FRESH CORN SALSA
Crab cakes make a delicious pre-dinner appetizer bite, but also can be a great and filling main course. Serves 8 crab cakes.
1lb jumbo lump blue crab meat
1 organic egg
1 tsp hot sauce
2 tsp worcestershire sauce
¼ cup Greek yogurt (sub plain coconut yogurt)
2 tsp dijon mustard
½ cup breadcrumbs (sub grain-free crackers, crushed)
2 Tbsp fresh parsley, chopped
⅛ tsp fresh ground black pepper
½ tsp, JF Spicy Salt
Fresh Corn Salsa:
2 cups fresh corn, sliced off the cob
½ cup red onion, chopped
½ cup summer cherry tomato, chopped
½ cup jalapeños, deseeded and diced
In a large bowl, whisk together the egg, hot sauce, Worcestershire, Greek yogurt, and Dijon mustard. In another large bowl, combine remaining ingredients. Pour the egg mixture over the other ingredients and mix well. Form 8 even sized patties by hand. Coat a big pan with a few tablespoons of canola oil. Pan fry the patties for 3 minutes on each side until they are nice and golden brown.
Combine all fresh corn salsa ingredients in a bowl and mix. Serve Crab Cakes with topped with the salsa and my JF Mayo Free Ranch on top.