Craving crab cakes – not something I typically crave, and especially not my preferred seafood. You know, like the good crab cakes made with quality crab that you find at say, a restaurant in the Inner Harbor in Baltimore. I will never forget the vacation Seth and I took to Baltimore shortly after moving to Virginia. I think it was one of our first East Coast trips. Talk about good seafood. I can’t remember the exact name of the place we ate, but between the two of us, we literally had a table full to ourselves, of all sorts of awesome local seafood yumminess. GET IN MAH BELLY.
Anyway, mixed up some crab cakes a couple weeks ago to satisfy the craving, and boy did it. We followed the recipe from Primal Palate, in large part, because it’s super easy and just what we were looking for (soy/dairy/gluten/grain free). I modified it slightly, but let’s just say, we devoured them and now we must make again.
The only modifications I made included: adding 1 additional TBSP of mayo, juice of 1 lemon, double the amount of parsley and about 1 TBSP fresh minced garlic.
Highly recommend!! Even my Dad liked them, and he does not like a lot of seafood taste and/or textures.
Had the luxury of time while staying with my parents for a couple weeks as I transition to a remote employee as we move from San Diego to Minneapolis. No commute = so much time! I was really craving seafood a couple weeks ago, so I got creative in the kitchen, and this week on the blog will now be dubbed, seafood week! Hope you enjoy as much as we did 🙂
Shrimp Orange Salad
- Wild caught cooked shrimp – cut (depending on size)
- 2 diced avocados
- 2 handfuls cilantro, cut
- 1/3 cup finely diced shallots
- Flesh of 2 navel oranges, cut
- Juice of 1 navel orange
- Himalayan pink salt/black pepper
- Drizzle olive oil
Toss everything in a bowl and enjoy! You could make ahead and chill if preferred. I don’t typically measure (I know, sorry!), I just go by taste and quantity, or if I prefer more of something than not. In this case, we had quite a few large shrimp that we’d thawed, so we used it all. I love cilantro and my rule of thumb is to always add more than you’d think you’d want – it never disappoints. The oranges/fresh squeezed juice came from oranges that I’d zested for another recipe, and needed to be used!!
[Someday I’ll get to food photography – I realize my pics leave a lot to be desired]
Random concoction…ready go!
Shallot Shrimp Ragu, on top of roasted eggplant, topped with poached eggs.
- 2 shallots, loosely chopped
- 6 cloves garlic, loosely chopped
- 3 cups wild caught baby shrimp
- 8 oz tomato paste
- 2 cups water
- 1 TBSP bacon fat
- Himalayan pink sea salt/pepper
- Garlic powder
Saute all ingredients except for the baby shrimp over medium heat until it has a saucy consistency. Reduce heat to low, and roast eggplant, like this: 1…2…ready, eggplant! Once eggplant is finished roasting, add the shrimp to the simmering ragu, and continue simmering while you poach eggs (looks like hamburger helper, SO NOT hamburger helper!).
Perfect, quick poached eggs:
- 2 eggs
- 10 oz water
- 2 coffee mugs
Fill both coffee mugs about 3/4 full with water. Crack and drop each egg into it’s own mug. Pop in the microwave for about 1-2 minutes. How long you microwave them, depends on how you want the yolks. Mine were over-medium and I went for 2 minutes. Plate eggplant, top with ragu, top with poached eggs. Enjoy!