Spicy Crab Cakes with Sriracha Aioli & Pineapple Kiwi Salsa (paleo, Whole30)

This not your momma’s polite little garden party crab cake. This crab cakes sits legs splayed in a skirt, puts its cigarette out in your sweet tea, and gives you a snarl.

A note here on making aioli. For the love of all things holy, follow the instructions. Your instructions using a whisk? Break that bad boy out. Found instructions for a Vitamix? Use that. I am aioli-retarded and can’t seem to make it – ever – to save my life. Why? Because I don’t listen. I started out this meal’s mayo sojurn with an immersion blender using a recipe written for a whisk-using over-achiever – and made a runny, kinda broken mess. I then Googled ways to fix the mess – and ended up wasting another 2 eggs in the process. I threw the whole batch out, grabbed my Vitamix, Googled Vitamix-specific instructions, and went to town. I waited until the noise of the aioli whipping around the blender changed – until it sounded like slaps instead of whirring madness – and I still thought I’d screwed something up – until I let the mayo sit and it firmed up on its own. So, take it from me: calm the crap down. Calm down and follow directions and your aioli will turn out just fine. No need to use half a bottle of grapeseed oil & over half a dozen eggs in the process.

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Spicy Crab Cakes with Sriracha Aioli & Pineapple Kiwi Salsa (paleo, Whole30)

8 ounces crab (lump or claw, canned is perfect here)
2 tsp. brown mustard (I use Gulden’s spicy)
1/4 c. paleo aioli
2 Tbsp. coconut flour
1.5 tsp. chipotle powder
1 scallion
1 tsp. sea salt
1/4 tsp. white pepper

Drain the crab and pick through for errant shells. Drop into a large bowl. Slice the scallions thinly and add to the bowl. Add the rest of the ingredients and stir to combine.

Form into patties and place on a parchment-lined plate. Chill 30 minutes to let firm up a bit.

While your patties are chilling, make the salsa.

1 kiwi
1/4 pineapple
1 shallot
2 Tbsp. cilantro
1/2 jalapeno, seeded

Scoop the kiwi out of its fuzzy jacket and chop finely. Chop the pineapple finely. Dice the shallot. Chop the cilantro. Dice the jalapeno. Combine all in a small bowl and store in the fridge until dinner is ready – you want this to sit about half an hour, so the flavors have a chance to mingle.

While everything else is chilling, take about a 1/4 of a cup aioli and add a teaspoon or two of Whole30 sriracha to make your sauce. Set aside in a small dish.

When it’s time to cook the patties, heat 1-2 Tbsp. coconut oil over medium heat. Add the patties and cook about 4 minutes per side, or until nicely browned.

Serve topped with the salsa and aioli.

Serves 2 for dinner.

2 thoughts on “Spicy Crab Cakes with Sriracha Aioli & Pineapple Kiwi Salsa (paleo, Whole30)

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