The Paleo Plan

Salmon (or Crab) Cakes

What you need:

6oz canned salmon (or crab), drained (I prefer this salmon for this recipe.)
1/4 of an avocado
2 tbsp finely diced yellow or red onion
1 tbsp finely diced celery (or pinch ground celery seed, omit for AIP)
1 tbsp finely chopped parsley
1 small garlic clove, finely minced
1/2 tsp dried dill 12
1/4 tsp lemon zest
1 tbsp coconut flour**
1/2 – 1 tbsp canned full-fat coconut milk**
salt to taste (1/4 tsp or more to taste)
few grinds or dashes pepper (omit for AIP)
2 tbsp coconut oil or olive oil or ghee (use coconut oil or olive oil for AIP)

Optional (omit for AIP): 1/4 -1/2 tsp (or more) seafood seasoning (decrease added salt) Find homemade seafood seasoning recipe here.
*To make with an egg: (not AIP) add a lightly beaten egg and eliminate coconut milk. If batter seems dry, add 1/2 – 1 tbsp coconut milk. If batter is too moist, add another tsp coconut flour.

How to make:

Finely chop the onion, celery, parsley, and garlic. Smash the avocado and add chopped veggies, spices, salmon (or crab), and coconut flour and mix gently until thoroughly combined. Add 1/2 tbsp coconut milk, mix, and add additional 1/2 tbsp if needed to hold batter together. Taste and add additional salt or spices if desired.

Form patties and arrange on a plate or other dish. You can make 14-16 mini cakes or 5-7 medium sized cakes. Cover and stick plate of salmon cakes in the refrigerator for about 30 minutes (longer is fine). When ready, heat oil in skillet over med heat. When hot, add cakes, cooking in batches if necessary to avoid overcrowding. Fry 4-5 minutes per side. Gently flip the cakes, flipping only once. Make sure first side is crispy and golden brown before flipping to prevent them from falling apart. Serve with avocado dip (recipe follows) or other dip or add them to a salad.

**You can increase coconut flour to 1 1/2 tbsp to hold cakes together better, but I prefer them with less for better taste. However, if your batter seems wet (which will depend on the brand of salmon and how well they drain), then add more coconut flour.

Baking option: Bake at 400 degrees for 8-12 minutes or until golden brown.

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