Photo credit to my roommate: Nelle
I really hope someone can appreciate the fact that I was able to make great crab cakes using no dairy products! Usually the key ingredients in crab cakes other than the crab meat itself is mayonnaise and egg. I love mayonnaise, I know a lot of people don’t like mayo but I am really missing it already even though this is only my second day with a different diet. The egg is used as a “binder”, it is what you mix into the recipe to make sure the crab cake doesn’t become crumbly. I therefore had to use a substitute as a binder. It was time to get very creative. I ended up using mashed potatoes! I also played up on missing the mayo by making a sort of garlic aioli with the mashed potatoes. Aioli is usually made by mixing minced garlic into mayonnaise and letting the flavors infuse. I did the same thing with the potatoes. I made the mashed potatoes earlier in the day and once I mixed it with the garlic and a little soy milk to give it a smoother consistency I let it sit in the fridge. I later mixed all the ingredients together, formed balls and fried them in olive oil. I laid the now crispy and steaming crab cakes on a bed of mixed greens and drizzled a homemade honey mustard dressing over the top. I was extremely nervous on how the meal would come out because unlike most dishes, I was unable to taste test this meal as I went. However I should learn not to fear because it was delicious! I am so proud of the result. While cooking the crab cakes I did have to use extra care to make sure the cakes did not crumble or fall apart but it turned out fine and tasted very good. I loved the combination of the crab with the salad and the dressing definitely made the meal. The honey mustard brought all the flavors together. The sauce was spicy and tangy as well as sweet. This was an all around good and healthy meal.
Ingredients
- 2 Six Ounce Cans Of Crab Meat
- One Mashed Potato
- Soy Milk
- Minced Garlic
- A Meyer Lemon
- Salt And Pepper
- Old Bay Seasoning
- Chopped Celery
- Minced Onion
- Chili Pepper Flakes
- Panko Bread Crumbs
- Mixed Greens
- Diced Avocado
- Diced Tomato
Honey Mustard Dressing
- Dijon Mustard
- Honey
- Salt And Pepper
- Olive Oil
- A Meyer Lemon
Now I have to tell you what a Meyer lemon is! I just discovered it at Whole Foods yesterday and I was pretty amazed. Apparently a Meyer lemon is a cross between a normal lemon and an orange! The lemon was a beautiful color, a deep yellow color that was almost coral orange. I figured this would be the perfect addition to my meal as it would give a slightly sweeter taste, especially to the dressing.
