Crab Taco’s with yogurt lime cilantro sauce

How lovely would it be to come home and have a dinner that you don’t have to cook? Well my friends this is your lucky day! This a recipe that doesn’t involve any cooking. It has been so hot here that the last thing I want to do is to turn on my stove to cook. So this week when I went shopping I concocted a meal plan that would allow me to do as little cooking as possible. My meal plan thus far has been quite genius not to mention delicious! I can’t wait to share some of the recipes with you, but first these no cook taco’s.

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Ingredients Taco filling
10 ounces of fresh lump crab meat steamed
1/2 teaspoon of cumin
1-2 teaspoons of Lime juice
Sea salt to taste
1/2 cup of Shredded carrots
1/2 cup of shredded cabbage
1/2 cup of diced tomatoes
1/3 cup of chopped fresh cilantro

Ingredients for lime cilantro yogurt sauce
1 cup of Greek yogurt
Juice of half a lime
1 clove of garlic chopped
Sea salt to taste
2 tablespoons of chopped cilantro

Ingredients for pickled red onion
1 red onion sliced thinly
1/2 cup of apple cider vinegar
1 cup of water
1 tablespoon of sugar
1.5 teaspoons of kosher salt

Directions yogurt sauce:
In a small bowl add all the ingredients for the yogurt sauce, mix well and set aside.

Directions for pickled onion:
In a medium bowl whisk the salt and sugar into 1 cup of water, until the salt and sugar dissolves, add in the vinegar and onions and let sit at room temperature for at least 1 hour. Hint you can do this the night before you need to use the onions.

Directions for Taco:
In a medium bowl, mix the cumin and lime juice with the crab meat. Warm corn tortillas and add the crab, top with cabbage, tomato, carrot, pickled onion, cilantro, and some of the yogurt lime cilantro sauce, and enjoy!  How easy was that?

What is your favorite no cook meal?

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Crab cakes with Mango Coulis! Gluten free and Paleo

Nothing grates my nerves more than a crab cake that has everything in it but crab. I can’t tell you how many times I’ve ordered a crab cake at a restaurant and been disappointed when I’m served a bread cake instead. I want crab in my crab cakes, and not just a little lump meat here and there! This recipe for crab cakes is for those of us who love crab, and not the breading you find in most crab cake recipes. This is a gluten free crab cake recipe. I use vegan mayo instead of regular to reduce the fat, but feel free to use your brand of mayo.

Here’s what you need:
1.5 lbs of fresh crabmeat
Zest of half a lemon
2 Tablespoons of Veganaise or the best-quality mayonnaise you can find
5 tablespoons of coconut flour
1 egg beaten
1 Tablespoon of lemon juice
1.5 teaspoons of Worcester sauce
1/4 teaspoon of chili pepper flakes
1/4 cup of green onion sliced thinly
1/4 cup of green or red bell pepper, finely chopped
Sea salt and black pepper to taste
2-3 Tablespoons of oil, or butter for frying cakes

Mango coulis
1 large ripe mango,  cut and cubed
1/3 cup of water or more if you like it thinner

Directions for mango coulis:
Add mango to a blender. Blend while adding water until smooth and desired thickness has been reached. Set aside.

In a large mixing bowl add all the ingredients, except the oil, and mix lightly until ingredients come together. Form patties.

Heat oil in a skillet, add crab cakes, cook until brown on both sides, about 3-4 minutes on each side,

Remove and serve with mango coulis and enjoy!

What does your favorite crab cake recipe have in it? Share, I’d love to try it!

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How to cook Steamed crab legs

I am ashamed to admit it, but, I have never cooked, or steamed, crab in my entire life. What’s worse is that my family is from Louisiana, so cooking crab, is, and has been a major event in my life…or it should have been.  Every year, on New Year’s Day my mom pulls out her biggest pot and makes a seafood gumbo, crab legs and all. My grandmother did the same, and her mother and grandmother did too. My point is that cooking crab legs is a tradition in my family, and everyone in my family knows how to do it, except me. In my defense, I’m not a fan of gumbo, and never have been. I would venture to say, that I hate it really. My mom will probably kill me for saying that out loud–it is akin to blasphemy in her house.  Today I was forced to buy crab legs for a crab fried rice that I’m making. My grocer was all out of lump crab meat, so I was stuck. I could either try my hand at making crab meat from scratch, or not have any fried rice. Needless to say the desire to have crab fried rice won out.  After leaving the grocer, I called one of my best friends, Gina Hayakawa, she is an expert at making and steaming crab. She gave me her recipe, and I’m going to share it with you.  Let me just say, now that I’ve made crab this way, there is no way, I’m going back to buying lump crab meat at the market! This crab is so good that I almost didn’t have enough left over to put in my fried rice. After you make this–IF you have any left over–try using the crab meat to make my crab fried rice, or my crab cakes, or my crab taco’s.

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Regina Hayakawa’s Steamed Crab Leg Recipe:
Here’s what you need:
1-2lbs do crab legs
1/4 cup of rice vinegar
2 cloves of garlic whole
3 cups of water


Place the water, garlic, and rice vinegar in a pot and bring to a boil

Place your crab in the steamer, and place on top of the pan with the boiling water, and cover.

Let steam for 7-10 minutes and it’s done. What is one thing that you have shied away from cooking and why?
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