I spent a few relaxing, rainy days on the Oregon Coast, doing exactly what I wanted to be doing: reading, walking on the beach (naturally exfoliating my feet), and NAPPING.
*cue the sighs of satisfaction
My favorite area on the Oregon coast is near the town of Yachats, a small town just south of Newport. In Newport, we found this awesome store/restaurant called Local Ocean, that offers perfectly cooked local seafood as well as fresh crab and fish for you to take home and cook yourself. I am all about supporting local businesses and shops and was thrilled to be able to find local seafood to enjoy.
This recipe for crab cakes was made with fresh local crab from the Oregon coast and, it was so delicious we couldn't make it just once, we made it TWICE! The chipotle-lime mayo and chili sauce gives it a slight kick and the lime takes it to the next level. The sampling team voted it "best crab cakes ever" and in the"top ten meals of my lifetime".
Chipotle-Lime (Southwest) Crab Cakes
For the Cakes:
1 pound cooked, shredded crab meat
3 generous spoonfuls of Primal Kitchen's Chipotle- Lime Mayo
3 green onions, chopped
1 large egg
1 tablespoon finely chopped basil
1 tablespoon finely chopped cilantro
1.5 tablespoons coconut aminos (similar to soy sauce)
1 teaspoon chipotle garlic sauce (chili paste)
1 teaspoon finely grated lime zest
1/2 cup ground rice crackers
1/4 teaspoon sea salt
For the Sauce:
1/4 cup chipotle-lime mayo
1/4 cup mayonnaise
1 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
pinch sea salt
1. In large bowl, combine all ingredients for the cakes and mix well. Form into small patties and place on parchment paper in fridge for 15-30 minutes.
2. Combine all sauce ingredients in small bowl and stir well.
3. Heat 1-2 tablespoons of grapeseed oil over medium heat and cook crab cakes until crispy on both sides. Serve with sauce.
For a great wine pairing, check out Oregon's Erath 2014 Pinot Gris.
