After watching Iceland Annie destroy the competition in the rope climb and clean and press, I feel the need to start getting more seafood in my diet. I have been eating way too much meat, white or dark. Lately it has been beef with a few chickens and pork tossed in the mix. I even had some lamb a few weeks back but have avoided or not bothered with stuff from the sea. Oh, I did have some shrimp on the weekend but that has been it.

I needed something that is easy to make and can be kept for frozen for ease of cooking after getting home late most nights.

I think I found a solution in these lovely little cakes. While I am not a big fan of crab meat (I prefer lobster, who doesn’t) you can practically use any type of seafood and make this recipe work.

The list of good stuff:   Makes 4 cakes

360 grams crab meat, lobster, etc

2 sprigs cilantro

3 tbs of mayo ( I make my own) use more as needed

2 tbs chopped pickled ginger (you can find that where they sell sushi in your supermarket or most asian food stores)

1/2 cup of breadcrumbs

Oil for frying (Paleo people use coconut oil)

The construction of it all:

Gently squeeze out the excess moisture from the crab, lobster, etc. Place the seafood in a food processor with the cilantro, mayo, pickled ginger, salt and a pinch of pepper. Be generous when adding the mayo as it needs to be moist. (Yes Princess Leah I said moist, get over it). Proces with a few short pulses to mix. Do not over process the seafood should be somewhat chunky.

If you have them use a 3 inch metal ring to mold the uniformly form the mixture. You should get 4 cakes. The cakes should not be too thick or packed too tightly. Bread all sides of the cakes and refrigerate until needed.

To cook them heat a drop or two of oil in a nonstick pan over a medium heat. Cook the cakes unitl a light golden crust forms and the seafood is warmed through, around a minute per side. Resist the temptation to lift and check let them cook for at least 45 seconds before you do that. If you have to use a timer.

The Rouille Sauce:   Makes 1 liter

Juice of 2 lemons

pinch of saffron

50 ml chopped garlic (or to taste)

3 egg yolks

1-2 red peppers

15-30 ml of dijon mustard

500 ml Olive Oil

250 ml Grapeseed oil

salt and white pepper

The Sauce Construction:

In a small pot over low heat, heat the lemon juice with the saffron. Remove from heat and allow to cool to room temp.

In a food processor, combine the garlic, egg yolks, peppers and mustard. Pulse to mix, then puree unitl smooth. add about 45 ml of the Olive Oil a few drops at a time, mixing constantly. Add the remaining olive oil and the grapeseed oil in a slow stream, continue to mix. The Rouille should be thick , glossy and just hold its shape like the mayo.

To finish, add the saffron-infused lemon juice and season with salt and white pepper, blending to incorporate.

This can be store covered in the fridge for a week.

Other than the breadcrumbs this is a good paleo recipe. You can try to substitute the breadcrumbs with shredded coconut, or some gluten free flour but it will not be the same visual appeal or taste.