Hi guys! I always intend to post recipes more frequently on here than I actually do, but the truth is that I eat so simply most of the time that I don’t have much to share. I know how hard it is to stick to the SIBO Specific Food Guide–the list of non-allowable items is so much larger than what you CAN eat, so I find it’s easier for me to stick to the basics rather than trying to recreate foods I miss (though I do that occasionally, when time permits). I also find that it’s easier to recognize what foods or quantities of foods are my “triggers” by eating more simply.
This recipe is an exception to that for me. I adapted it from the following website: The Tastiest Catch SCD Crab Cakes. Obviously I substituted the lump crab meat for canned salmon, which is much cheaper than crab meat. However, I have made it before with crab and it was amazing, so you should definitely try that adaptation as well (pro tip: there are cans of lump crab meat at Costco in the refrigerated section, so I’d get it from them). Also be sure that you are choosing mayonnaise and mustard with safe ingredients. I have found that the Primal Kitchen Avocado Oil Mayonnaise is the only type without sweeteners, garlic or onion added. However, I do not strictly follow the rigidity of the SIBO Specific Food Guide and am personally OK with smallish amounts of sweeteners that are not honey, so for this recipe I used Sir Kensington’s Sunflower Oil Classic Mayonnaise. It’s super high quality and tastes just like homemade. Please also note that Old Bay Seasoning is SAFE on low FODMAP, and I would not skip it here. It’s super delicious and essential. I also would like to note that I believe the almond flour could be substituted for another nut flour if you don’t tolerate almonds well, but I have not personally tried other nut flours to make a recommendation.
- 3/4 cup mayonnaise
- 1 egg, beaten
- 1 Tbsp Old Bay (or other seafood seasoning)
- 1 Tbsp Dijon mustard
- 1 Tbsp fresh squeezed lemon juice
- 1 Tbsp chopped fresh or freeze-dried chives
- 1/4 tsp cayenne powder (this is optional; also I like it spicy so your tastes may differ)
- 1/8 tsp freshly ground black pepper
- 1 16 oz. can (large) of canned Salmon, picked over for skin/bones (I get the Wild Alaskan canned salmon from Trader Joe’s – alternatively, you could buy a boneless, skinless canned salmon or use leftover salmon filet chopped into pieces)
- 1 cup blanched almond flour
- Oil, for cooking (I use either Avocado Oil or Coconut Oil)
- Lemon wedges, for serving
- Mix egg, mayo, Old Bay, Dijon, lemon juice, chives, (cayenne, if using), and black pepper in a medium bowl.
- Fold salmon gently into mayo mixture. Be careful to leave some chunks of salmon for texture.
- Fold in the almond flour just until nicely blended — do not over mix.
- Take a table spoon and scoop out about the size of a golf ball, pressing them into cakes.
- Heat a large sauté pan over medium heat and add enough oil to coat the bottom of the pan.
- Cook crab cakes 2 to 3 minutes per side, or until crab cakes are golden brown on both sides. (Temperature may need adjusting)
- Serve with tartar sauce and lemon wedges. Note: I actually use Primal Kitchen’s Chipotle Lime Mayo for dipping, but please know it does contain garlic powder as one of the last ingredients, so I would omit if you are especially sensitive to garlic.
Hope you guys love this recipe as much as I do!