As a pesco-vegan, salmon and crab are pretty much the only “meat” I will eat. I’ve been wanting to try a recipe with avocado and crab, but they all seem to be the same and relatively unoriginal. This recipe combines quite a few flavors, and surprisingly, they all blend brilliantly together. It’s Paleo-friendly, and I’ve included easy instructions for it to be gluten free, egg free, and dairy free. It’s a company-worthy meal!
Growing up, salmon cakes were a staple in our home. I still enjoy them! It’s like healthy comfort food.
While I can’t enjoy the recipe with traditional ingredients, I decided to make this as Paleo-friendly as possible and also gluten free, egg free, and dairy free. And then adult-ed it up with the toppings.
So yeah, I’ve been on this avocado kick lately. I wanted to make something with avocado and crab, but every recipe on Pinterest seems to be the same. I thought a little prosciutto would kick it up a notch, but I wondered about all of the flavors together.
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Hubby has this grading system he uses for my new recipes:
- Make again
- Company worthy
- Mom worthy
This one got a mom-worthy grade. WOO HOO!!! A recipe that is worthy of his sainted mother! I told her about the new salmon cakes recipe and she can’t wait to try it.
It’s important to note – the original recipe called for Worcestershire Sauce. I have since learned that these sauces pretty much all contain gluten (or at least I haven’t found one that does not). We now substitute Braggs Liquid Aminos instead.
Click on the recipe card to open a new window for a printable version.
I’ll probably make this as a company dish too!
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Love, hugs and I’m still on the avocado train.HERE.