Crab Cakes with Tomato Jam, Melted Onions, Guac

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This video is a four-in-one. In less than eight minutes, you’ll see how to make all of the above foods. I get a lot of requests for eggless breakfast options and, though the pancakes contain eggs, you might not even know it.

The tomato jam and melted onions are two very approachable sides that pair well with all sorts of proteins. I fast forward through the preparation of the sixty second guac only because we already have a 60 second guac video and recipe on this site, but be sure to watch to see if I hit that minute mark…

 

Crab Cakes with Tomato Jam, Melted Onions, Guac

Ingredient List for the Crab Pancakes: (9P, 9F)

  • 2 eggs
  • 10.6 ounces Lump crab meat
  • 1 tablespoon olive oil
  • 1/2 teaspoon Tony Chachere’s or Old Bay Seasoning

Preparation Instructions for the Pancakes:

  1. Beat eggs until yolk and whites are well incorporated.
  2. Add crab meat and seasoning to eggs and fold together.
  3. Heat olive oil in a sauté pan over medium-high heat until shimmering.
  4. Split egg/crab mixture into four portions and cook in olive oil, tow at a time, spreading mixture thinly until flat like a pancake.
  5. Cook on first side for 1-2 minutes, then flip and cook for 60 additional seconds.
  6. Eat immediately or store in the refrigerator for up to five days, or freeze up to six months.

Ingredient List for the Tomato Jam:  (2C, 9F)

  • 2 cups whole cherry tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • Kosher salt, to taste

Preparation Instructions for the Tomato Jam:

  1. Place tomatoes in a small sauté pan over medium heat, drizzle with olive oil and salt and cook, stirring occasionally, until some tomatoes begin to burst open.
  2. Add chili powder and toss/stir to coat tomatoes evenly.
  3. Cook until juice from tomatoes are released and begin to reduce in a jam like consistency.
  4. Eat immediately, store in the refrigerator for up to one week, or freeze up to six months. (Tomato Jam can be served hot or cold.)

Ingredient List for the Melted Onions:  (2C, 9F)

  • 2 cups yellow onions, fine julienne
  • 1 tablespoon olive oil
  • Kosher salt, to taste

Preparation Instructions for the Melted Onions:

  1. Place onions in a small sauté pan over low heat and drizzle with olive oil and salt.
  2. Cook, stirring occasionally, until onions break down into sweet, tender goodness. Season with salt to you liking.
  3. Eat immediately, store in the refrigerator for up to one week, or freeze up to six months. (Melted onion can be served hot or cold.)

Ingredient List for the Guac:

  • 4 Medium-Sized Avocadoes, halved, skin and stem attachment removed
  • ½ Yellow Onion (approximately ¾ cup), small dice
  • ½ Bunch Cilantro, rough chopped/chiffonade
  • 1 Lime, juiced
  • 1 Garlic Clove, minced or smashed into a paste
  • 1 Jalapeno, small dice
  • Kosher Salt, to taste

Preparation Instructions for the Guac:

  1. Combine all ingredients in a large bowl or mortar and pestle and smash them to oblivion.
  2. Season with Kosher Salt to your liking.
  3. Enjoy!

The goal with guacamole is to achieve a sour meets hot meets salty all carried by the amazing mouth feel of the sweet avocado.

This recipe is a very basic approach to guacamole. You can be as creative as you’d like and add anything from tomatoes to lettuce to mangoes. Get on with your bad self!!

“Keep It Paleo!”

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