until i was about 20 years old, my family had a cottage on a river near my hometown. so summers meant crabbing and fishing. i feel like we were crab catching ninjas. we either scooped them off pilings with little pole nets, or we caught them with a string tied around a nasty ‘ole raw chicken wing and lured them into those nets. or we set out crab pots. crab pots were the most boring of the ventures but always yielded the bigger catch. if you grow up like that it’s safe to say that the smell of stinky crabs and old bay bubbling on the stove, throws your mind into nostalgia. for me, i hear jimmy buffet on an old silver tape deck, on our screened in porch, singing “son of a son of a sailor…” and then in an instant, i’m sitting on the end of our pier letting my just showered hair dry in the breeze. my sun kissed cheeks are sitting, in the quiet, listening to the water lap the small little shore line, and enjoying the sunset while the neighbors begin a weekend of gathering and eating.
i remember standing in shin-deep water while my brother and i cleaned buckets of crabs. hours later we would all sit on a newspaper covered picnic table while we picked out the hot crab meat.
y’all, there really may be nothing better to my taste buds than fresh seafood.
food ought to bring a level of comfort and healing to our minds and bodies as we take it in. so when you enjoy your meal, take time to enjoy the whole experience: the people, the conversation. take slow bites. chew to taste, not to just swallow and get it over with. enjoy the sounds.
your mind snapshots the whole experience. so make it good.
for this specific recipe, i opted for salmon. primarily because i felt like its nutrients were the more essential choice for my children. but you can certainly swap fresh crab meat in place of the salmon in this recipe.
and use your iron skillet – it adds a small portion of iron into the meal and keeps your bodies clear of possible toxins from teflon.
this salmon/crab cake recipe is free of all grains – so that means it has nuts in it. so if nuts aren’t your thing, stay tuned, because i’ll also be posting a recipe using a gluten-free option that excludes nuts, soon.
for this recipe, you’re going to want a few cans of fresh wild alaskan salmon, some diced chives, mayo (sans soybean oil), eggs, old bay, coconut oil and old bay. simple, right? it should be. i don’t think food needs to be so seasoned that you lose sight of the main ingredient.
i paired the seafood with some cold sliced tomatoes and lightly sauteed asparagus. easily one of my favorite meals.
and those salmon patties are good for breakfast – don’t cringe – and even cold – double don’t cringe. if you’re a cereal-only kind of breakfast eater, start pushing the limits and eating whole-real foods for breakfast and watch how much happier your body is by 10a.m.
life’s about adventure, right? so adventure with your food…
[remember to pin and/or print this meal so that you can keep your virtual recipe book up-to-date]
- 2 14.5 oz cans wild alaskan salmon
- 2 Tbs finely diced fresh chives
- 1 Tbs olive oil mayonnaise
- 2 eggs
- 1 cup ground walnuts (walnut meal)
- 1 Tbs old bay
- 2-4 Tbs coconut oil melted (for skillet cooking)
- thoroughly combine all ingredients in a mixing bowl
- note - you do NOT have to remove bones from salmon. they will mix in and cook down. they are filled with good calcium.
- heat coconut oil in pan on stove top
- form salmon into patties (about 3" in diameter)
- cook at med/high heat until both sides are well browned