Kung-Pow Crab Cakes
One of the many benefits to living on the ocean is year-round access to the freshest seafood! I admit, I am not the most skilled or experienced fisherwoman, but I have a California recreational fishing permit, a complete tackle box, and desire to learn more about the ecosystem I live in. I also want to develop more of a sense that I am indeed part of that ecosystem, and catching your own dinner rather that going to the grocery store is a thrilling way to connect yourself to that system. I was a proud vegan for years, but have recently opened up to more variety of protein sources, including small amounts of responsibly-sourced organic meat and local seafood. I feel conflicted about this, honestly. On one hand, I do feel much more balanced and nourished by incorporating high quality animal proteins and fats. On the other, I believe that the general treatment of the animals we consume is horrifying, and the idea of “sustainability” feels shaky considering there are 7.8 billion humans on this planet to feed. I plan to write more on my dark ruminations, but for now, let’s talk seafood and how we can consume thoughtfully …
Sustainable fishing practices and buying from small, local fishing operations are important to me, and I keep that in mind when considering my next seafood meal. While I lived in the San Francisco Bay Area, I sourced my seafood from a wonderful fishmonger friend who offered what was local and in season. Check out her Instagram @FishWifeForLife and get on that mailing list if you live in the Bay Area and want access to some of the freshet seafood around. I also suggest downloading the Sea Food Watch app to your phone for convenient access to up-to-date recommendations on what to buy, what to avoid, and why.
A common catch along the California coast is crab, most popular being Dungeness and the Red rock crab. Sea Food Watch rates crab on the Pacific coast as a moderate, “good alternative” for sustainable seafood choices. The main concerns being the effects of crab pots on other marine life if they are concentrated in large quantities or using massive pots. All the better reason to source crab from small fishing operations, or if you’re feeling adventurous, get yourself a recreational fishing permit and a crab pot and seek out responsible mentors to teach you how to safely catch your own crab!
Kung Pow Crab Cakes
MAKES ABOUT 6 SMALL CAKES, SERVES 2
1 lb crab meat
2 eggs
3 - 4 TBS coconut flour
2 TBS mayo
1/4 cup chopped cilantro
salt
pepper
DIRECTIONS
Simply mix all ingredients in a large mixing bowl. I find using a fork helps to mix well and break up the meat
Ideally, let the mixture sit for about 30 minutes in the fridge. This allows it to firm and stay moist.
Take about 1/3 cup of the mixture, shape into a ball. Place on a plate or cookie sheet, press down to flatten to about 1/2 inch thickness
Take a skillet and heat up some coconut oil on medium heat. Once the pan is hot, gently place the formed cakes down on one side. Cook for 4-5 minutes, or until golden brown to your liking! Gently flip the cakes, repeat on the other side.
Serves great with a fiery Kung Pow Sauce (see recipe below), massaged kale salad with olive oil, lime juice, sea salt, and sushi rice.
FOR THE KUNG PAO SAUCE (MAKES 1 CUP)
1 TSB refined coconut oil (or neutral, high-heat oil like avocado oil)
1/2 tsp crushed Szechuan peppercorns
1/2 cup chopped cashews
1” knob ginger, peeled and minced
2 TBS scallions chopped
1/4 cup finely chopped red and/or green bell peppers
1/4 cup thinly sliced celery
4 cloves of garlic, minced
1/3 cup tamari (alternatives - soy sauce, Bragg’s Aminos, coconut aminos)
2 TBS coconut sugar (alternative - cane sugar)
3 TBS rice vinegar
1/4 tsp sea salt
1-1/4 cup water
2 tsp arrowroot powder (alternative: corn starch)
DIRECTIONS FOR SAUCE
Heat oil in a skillet on medium heat. Add chillies and cook until fragrant, but barely browned (around 1 minute)
Add the Szechuan peppercorns and cashews, stir for about 30 seconds.
Add minced ginger, stir and cook on medium low heat for a few more minutes until cashews are golden brown
Add in scallions, bell peppers, and celery. Stir and cook for 2 minutes. Add garlic, stir.
Add tamari, vinegar, sugar, salt, and 1 cup of water. Increase heat and bring to a boil
Whisk arrowroot powder and remaining 1/4 cup of water together in a small cup, add this to the sauce mixture and stir. The sauce with start to thicken in about 3 minutes .
Kung Pao Sauce inspired by and adapted from Vegan Richa’s Everyday Kitchen (a favourite aboard S/V Esprit !)