It’s KD here, and I have a bit of stage fright.
It’s kind of hard to replace the most recent blog post below with nonsense about crab.
Dave, that was super eloquent. I think you make the gym the incredibly positive place it is and a lot of us owe you a thank you. My muffin top is completely vanished because of you and your Paleo wisdom and all of that running and heaving over boxes, and also: I am close to being able to deadlift Popeye. And I have all kinds of ideas about what I can do with him once I’m strong enough to huck him around a bit.
Anyway! This crab business.
Coach Lu has asked Corey and I to post a new recipe here every Sunday. Disclaimer: I know nothing more than the average joe about the Paleo lifestyle. Probably less, since attention to detail is not my forte. Also: I am a below average cook, or at least I was before Corey and I started eating Paleo as part of a gym challenge in February. But I do like to eat, the Paleo premise demands fresh, and trial and error has taught me a ton.
Now I can whip stuff together in a pan, and I totally have no idea what I’m doing and even more incredulously: the stuff is delicious.
Corey and I also have a community website he made, Tasty Paleo, and I have a bunch of recipes up there. But every Sunday, I’m going to introduce a newly created totally Paleo fave to you. This one’s a doozy:
Paleo Crab Cakes + Fresh Mango Pineapple Salsa
1/3 cup to 1 cup fresh crabmeat (crabmeat is ridiculously expensive. Corey and I caught our own down Indian Arm. We do this often. If you are nice to us we might give you some next time we go out. Otherwise, canned stuff is OK)
1/2 can peaches + cream corn (try to find an organic, non-salted brand)
1/4 cup diced red pepper
chopped fresh jalapeno (to taste, we like hot stuff so I used about a quarter of a pepper)
1/4 cup green onion
cracked black pepper (to taste – I used a whackload)
cayenne pepper (also to taste – I used a whackload of this too.)
1/4 cup egg white
3/4 cup almond flour
Mix all ingredients in large bowl. If the mixture is pretty gooey you can refridgerate for an hour and it should be a bit firmer to work with. The gooey didn’t bother me though, and I was able to shape balls which turned into awesome little savoury balls.
Keep pan at medium heat and make sure you put a tiny bit of extra virgin olive oil to cover the bottom of the pan.
Repeat till you’re done the banner. I made about 12 crab cakes with this recipe and we had enough for dinner and a few for morning snacks.
I used Tansy’s very awesome Mango Pineapple Salsa for the dip. Sooo good.