Crisis averted! Well, sort of… My computer went totally kaput on Sunday and wouldn’t turn on. After a lengthy visit to the Genius Bar, my computer was up and running again, but they had to totally wipe it clean to get it to start again 🙁 And I hadn’t backed it up. D’oh! Honestly I’ve been pretty zen about the whole thing though. In the grand scheme this is really not a big deal at all. It takes so much energy to be worried and upset about something you can’t change, so why do it?? I will say though that I’m buying an external hard drive ASAP. Fortunately my secret project work hasn’t even made it onto the computer yet so none of that was lost!
So my good friends Stacy and Matt over at Paleo Parents asked me to participate in a Recipe Recreation Round-up in which a group of us bloggers are all contributing a Paleo recreation of a dish from The Cheesecake Factory! The full line up of recipes is here!
I decided to recreate the Crispy Crab Bites with mustard dipping sauce, which I’ve never actually had (I think I’ve been to The Cheesecake Factory maybe 2 times in my entire life..) but it sounds like the type of thing I would order! So I decided to do my rendition: Paleo Crispy Crab Bites with Spicy Mustard Aioli. These would make a fantastic appetizer at a dinner party, or serve them alongside some veggies for a full dinner! You can even make these with salmon instead of crab if you’re looking for a little more nutrient density.
- about 1 lb lump crab meat (you can also use salmon)
- 1 egg
- 2 Tbsp mayo (homemade preferable. Sir Kensington's is a good alternative)
- 1 Tbsp lemon juice
- 1 garlic clove, minced
- 3 Tbsp almond flour
- 2 Tbsp green onion, finely chopped (green part only)
- ½ cup mayo
- 2 tsp lemon juice
- 1 garlic clove, finely minced
- 2 tsp dijon mustard
- 1 tsp smoked paprika
- 1 Tbsp fresh parsley, finely minced
- hot sauce to taste (start with 1 tsp if you don't like spicy, then go from there)
- 2 Tbsp arrowroot starch
- 2 Tbsp almond flour
- 2 Tbsp ghee, coconut oil, or a combination of coconut oil and butter
- In a medium bowl, mix together the first 7 ingredients (crab through green onion). When thoroughly combined, cover and place in the fridge for at least 20-30 minutes to chill.
- In the meantime, make the aioli. In a small bowl mix together the next 7 ingredients (1/2 cup mayo through hot sauce). Add the hot sauce to taste. Set aside.
- Combine the arrowroot starch and almond flour in a shallow bowl. Heat the ghee/oil in a heavy bottomed or cast iron pan over medium-high heat. The oil should be about ⅓-1/2 inch deep. If it's splattering, turn the heat down slightly.
- Remove the crab mixture from the fridge and begin to shape them into small slightly flattened balls, the smaller the better. You'll want to make at least 12-16 small balls, maybe even 20 if you make them literally bite sized. As you shape each ball, drop it in the flour mixture to lightly coat the outside. Drop them into the hot oil as you form them, keeping track of the order in which you added them.
- Let them fry for about 2-3 minutes per side or until golden. Once golden and crispy on the outside, place on a paper towel lined plate.
- Best served warm with the Spicy Mustard Aioli on the side.
- Chow down!