JUMBO LUMP CRAB CAKES

These crab cakes remind me of our time living in New Orleans. We used to eat at Joe’s Crab Shack, a restaurant chain that had one of their locations right at the New Orleans harbor on Lake Pontchartrain. Back then, you could sit outside at their crafty tables and enjoy all kinds of great seafood while watching the sunset over the lake. This is where I ate my first crab cakes and I totally fell in love with them. Once I transitioned to SCD, I had to come up with my own SCD legal version. They’re a bit smaller since they don’t have breadcrumbs keeping them together while frying, but the taste sure matches that of the old crab shack.

INGREDIENTS
3 tbsp ghee for frying
1 lb fresh jumbo lump crab meat
1/3 cup SCD legal mayonnaise
1 egg
1 tbsp SCD legal mustard
1tbsp lemon juice
1/2 tsp homemade Cajun spice mix (see recipe below) or old bay seasoning
2 tbsp fresh parsley, minced
1/2 tsp sea salt
black pepper

1 tsp coconut flour (optional, I prefer without but then you have to be more careful so they don’t fall apart while frying)

INSTRUCTIONS
Drain the crabmeat.

Add mayonnaise, egg, mustard lemon juice, old bay seasoning, parsley, salt, and pepper to a large mixing bowl. Stir well to combine.

Add the crabmeat to the mixing bowl and combine everything carefully.

Melt the ghee in a large skillet over high heat. Reduce the heat a little and add heaping tablespoons of crab mixture to the pan. Push the crab cakes flat and let fry for 4 minutes on each side until golden brown. Serve with salad and homemade remoulade sauce (see recipe below).

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CAJUN SPICE MIX

INGREDINTS
5 tbsp real salt (if you prefer using a moist salt such as Celtic sea salt, make sure to use the spice mix within a couple of days)
2 tbsp garlic powder
1 tbsp onion powder
1 tbsp sweet paprika
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp freshly ground black pepper
1 tsp cayenne pepper (1 tbsp if you prefer it really spicy)

INSTRUCTIONS
Add all of the ingredients to a container with an airtight lid. Close the lid and shake well. Store at room temperature.

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REMOULADE SAUCE

INGREDIENTS
1/4 cup onion, minced
1/2 cup SCD legal mayonnaise
2 tbsp homemade yoghurt (see recipe below)
1 tbsp SCD legal ketchup
1 tbsp parsley, minced
1 tsp freshly squeezed lemon juice
1/4 tsp sea salt
freshly ground black pepper to taste

INSTRUCTIONS
Place all of the ingredients in a small bowl and mix until well combined.

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HOMEMADE YOGHURT

Tools:
yoghurt maker with one large container
yoghurt maker with single glass jars

INGREDIENTS
1 quart whole or skim milk
1 pint heavy whipping cream ( If you want it with less fat, you can also replace heavy whipping cream with milk)
7 oz SCD legal yoghurt or yoghurt starter

note: For strict SCD, it is recommended to avoid starter yoghurt containing bifidus.

INSTRUCTIONS
Place the milk and heavy whipping cream in a saucepan and heat at high heat until bubbles appear on the edges. (Do not boil!) Stir often to prevent the milk from sticking to the bottom of the pan.

Remove the pot from the stove and let cool until it has reached room temperature or below (about 64-77° F or 20-25° C).

Spoon the yoghurt starter into a mixing bowl and add one cup of the cooled milk. Mix well until a thick paste forms.

Add the yoghurt/milk mixture to the saucepan and stir well to distribute evenly.

Fill into yoghurt maker containers and place in the yoghurt maker machine. Make sure to follow the manual of your specific yoghurt maker. The mixture must ferment for at least 24 hours to ensure that all of the lactose has been broken down by beneficial bacteria.

Take out of the machine and refrigerate for at least two hours before using. Keep refrigerated!

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