Clean Cuisine Crab Cake Recipe

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According to the National Multiple Sclerosis Society, nearly one million Americans live with the nerve-damaging disease; 74% are women. Ivy Larson, North Palm Beach resident, nutritionist and author of Clean cooking recipe book, was diagnosed 24 years ago. Larson says she kept her symptoms at bay by following two principles: “reducing inflammation and optimizing nutrition.” Larson’s lifestyle is in line with research by Dr. Roy Swank, who found that MS patients experienced fewer flare-ups on an anti-inflammatory nutrition plan. The Clean kitchen The plan – developed with Larson’s co-author and husband Andy, a physician and surgeon – focuses on “food in its most natural, nutrient-dense state, with a particular emphasis on plant-based ingredients. “. Whole, tasty foods — fresh fruits, vegetables, beans, nuts, seeds, and fermented foods — are key components of Larson’s recipes, which are available on the Clean Cuisine website. In January 2020, the Larsons gifted the site to its current curators, Aimee Harris Niedosik and Madison Suttles, both of whom are autoimmune disease experts from personal experience and from their famous women’s online community, Autoimmune Sisters.

Check out one of Larson’s most popular recipes below:

Ivy Larson’s Clean Cuisine Chunk Crab Cakes

Crab cakes in pieces

Preparation time: 15 minutes Cooking time: 5 minutes Total time: 20 minutes

For 6 persons

Crab cake ingredients

  • 15 oz. can of black beans, drained, rinsed and mashed
  • 1/2 cup homemade breadcrumbs
  • 1 lb giant crabmeat, scooped up
  • 2 tbsp. to 1 tbsp. Old Bay
  • 1/4 cup fresh cilantro, finely chopped
  • 3 garlic cloves, crushed
  • 2 organic eggs, beaten
  • Avocado oil or macadamia nut oil, for cooking

Sauce ingredients

Preparation

  1. Add the rinsed and drained black beans to a mixing bowl and use a pastry blender/muddler to mash the beans.
  2. Grill 2 slices of Canyon Bakehouse Gluten Free Bread until golden brown. Let cool to room temperature. Cut into large chunks and add to food processor to make homemade breadcrumbs. Add to black beans.
  3. Mix the crabmeat, chopped cilantro, Old Bay and crushed garlic into the black beans and breadcrumbs until well combined.
  4. In a small mixing bowl, whisk 2 organic eggs until well blended. Carefully fold the egg into the cabin mixture and mix until the ingredients are just combined. Do not overmix!
  5. Using a 3 tablespoon, form the crab mixture into mounds and lightly pack into individual patties about 1/2 inch thick.
  6. In a large cast iron skillet, add the avocado or macadamia nut oil and reduce the heat to medium. Heat until simmering, about 3 minutes and gently add the crab cakes to the oil.
  7. Cook over medium heat until lightly toasted and heated through, about 3 minutes per side. Transfer crab cakes to plates and serve with our special crab cake sauce recipe.

Sauce preparation

  1. In a small mixing bowl, add the mayonnaise, sriracha, lemon juice and garlic and stir until well blended.
  2. Add fresh cilantro and fold until smooth. Sea salt, to taste.


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