4. Crab Cakes with Asparagus Salsa
Let’s bring an exotic edge to your culinary skills. This recipe for crab cakes with asparagus salsa is a mouthwatering masterpiece. The dish has a Greek feel to it, and the taste of the fresh crab cakes combined with the salsa creates a magical taste sensation that has your taste buds dancing for joy.
INGREDIENTS – For the Crab Cakes
1-lbs, Fresh crab meat.
1-tablespoon grass-fed butter.
1-small red chili, diced.
½-cup minced red bell pepper.
1/4 red onion, finely minced (about 1/3 cup)
1-large free-range egg, beaten.
½-cup sourdough breadcrumbs.
2-tablespoons chopped cilantro.
1-tablespoon mayonnaise.
½-teaspoon crushed Himalayan pink salt.
½-teaspoon cracked black pepper.
1-tablespoon coconut oil.
INGREDIENTS – Asparagus Salsa
5-oz. Thin-stalk asparagus.
1/3-cup sliced red bell pepper.
¼-cup red onion, sliced.
Juice of 1-lemon.
1-tablespoon chopped cilantro.
A pinch of Himalayan pink salt.
METHOD
Sautee the crab meat in a skillet over low-medium heat for 2-minutes with the coconut oil. Place the crab meat in a blender and pulse a few times until the crab is diced but not pureed, we need some texture to the meat.
Place the crab meat and all the other ingredients in a bowl and toss to combine. Form the mixture into cakes about 2-inches in diameter and 1-inch thick. Coat each cake with breadcrumbs. Lay the cakes on a baking tray and leave in the fridge for 30-minutes to set.
Coat the skillet with coconut oil and place on medium heat. When the oil is hot, cook the cakes for 2 to 4-minutes on either side until golden brown and crispy.
Start on the salsa by trimming the last ¼ of the spear and blanching in boiling water for 1-minute before adding the asparagus to an ice bath to cool. Pat the asparagus dry and chop into small slices. Toss with the bell pepper, onion, cilantro, and lemon juice, season with salt and place in the refrigerator until the crab cakes are ready to serve.