Summer Eats. Poor Man’s Crab Cake {Tuna Cakes}

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My Husband and I absolutely love a good crab cake. You know, the kind that has huge chunks of meat and is not overloaded with breading or overpowering flavors. It is simple, fresh and full of natural flavors. Ah, so good. Well, unfortunately we cannot afford to eat them all that often because a good crab meat is so expensive. I was craving crab cakes on our tuna budget the other day so I had to come up with something to satisfy that craving. This is how my “Poor Man’s Crab Cake” came to be…I hope you try it and are just as pleasantly surprised by it’s flavor. My husband even made the comment that these could fool you to thinking you are really biting into a crab cake!

 

The most important ingredient in this is getting the right tuna. The tuna I used is from Costco, if you have a Costco near you please go by yourself this little treasure. The brand is Wild Planet. It is 100% pole and troll caught wild albacore tuna. It is NOT in water or oil, just the natural tuna juices, which is one reason this tuna is so good. The label reads perfectly so I will just quote it for you:

You’ve never tasted tuna like this before! We hand-cut and pack delicious, premium tuna steaks in a micro-cannery process. All the Omega 3 oils are retained and no liquid is added; please don’t drain. We selected smaller albacore which accumulate less mercury than the larger albacore typically used by conventional tuna companies. Wild Plant packs 100% pure tuna! No water, oil or fillers added. No BPA used in can lining.”

The label is not misleading by any means, what they say is what you get with this little can. It truly is a tuna “steak” and comes in one nice big piece, this makes it perfect for cutting bigger chunks for the tuna cake recipe. It is around $10.00-$11.00 for 6/5oz cans. Although when I bought it Costco had a coupon making them only $9.00! Gotta love Costco.

Here is what the packaging looks like:

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Poor Man’s Crab Cake {Tuna Cakes}

Makes 6-8 cakes

Ingredients:

  • 2 cans 10oz Wild Planet tuna (not drained)
  • 1/2 c. plain bread crumbs
  • 1 egg
  • 3 T. mayonaise (*see note at bottom on organic mayo tips)
  • 2 T. parsley, chopped
  • 1 sprig green onion, chopped
  • 1 t. old bay
  • salt & pepper to taste
  • organic olive or grape seed oil, for frying
  • 1 lemon, for squeezing on cakes after they are finished
  • Tomato, lettuce and raw cheddar cheese for the toppings

Preparation:

  1. Mix all of the ingredients in a large bowl
  2. Form the cakes to your desired size
  3. Heat oil in a large frying pan over medium/high heat
  4. Add your cakes to the pan, I fit 8 in a pan
  5. Sprinkle more old bay on them before flipping
  6. Fry until brown on both sides, about 4 minutes each side
  7. Serve warm on a toasted bun, I found some really yummy cheddar buns at the store

**Tips for buying mayo:

Your typical store bought, white and creamy mayo is full of GMO’s. I have to admit, it is really yummy and finding a good alternative won’t happen. Although there are some options out there. You can find this brand:

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Spectrum Organic Olive Oil Mayonnaise at most health food stores and it is a decent alternative.

 

 

Or I have found some recipes for making your own. Here is one that I have not tried, but it looks pretty good! Here is a video tutorial on the recipe via Girl Meets Nourishmenthttp://girlmeetsnourishment.com/gmnwordpress1/how-to-make-lacto-fermented-mayo/

 

 

 

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Summer Eats. Georgia Peach Crisp.

 

 

One thing I love about living in the state of Georgia is in the summer the peaches are in abundance and super cheap. I love peaches all ways: plain, grilled, baked or even in a salsa. One of my favorites is my Great Grandmother’s peach pie my Mom used to make, my Mom is a fantastic pie baker. Since we cannot all eat gluten I have not baked a pie in SO long. It is rather depressing. I am not ready to attempt a gluten free pie crust for fear it will flop and add to my disappointment. So I opted to make a really crispy peach crisp. It hit the spot and satisfied all our “pie” cravings. The topping is very crispy and the inside is creamy and warm. I hope you enjoy it.

Georgia Peach Crisp

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Ingredients:

filling.

  • 8 peaches, sliced
  • 1/4 c. raw sugar + 1/2 t. molasses (makes homemade brown sugar)
  • 1/2 t. kosher salt
  • 1/4 c. gluten free all-purpose flour or regular if you are no gluten free
  • 2 heaping t. cinnamon
  • 1/4 t. nutmeg

topping.

  • 1 1/4 c. old fashioned oats (could use GF or regular)
  • 1 c. gluten free all-purpose flour or regular if you are no gluten free
  • 1 c. raw sugar + 1 T. molasses
  • 1 t. cinnamon
  • pinch of all spice
  • 1/2 t. kosher salt
  • 3/4 c. almonds, roughly chopped
  • 1 stick organic unsalted butter, really cold – cut into chunks

Preparation:

  1. Preheat the oven to 350
  2. Lightly butter an 8×8 dish and set aside
  3. Mix together your topping ingredients, all except the butter
  4. Add the butter and use your hands or a pastry cutter to work the butter into the dry ingredients. I found my hands the easiest to use. Keep mixing until you cannot see chunks of butter anymore
  5. In a large bowl, mix all of the filling ingredients together gently. Peaches tend to fall apart, so be careful when mixing. Make sure all the peaches are coated evenly
  6. Pour the peaches into your glass baking dish. It doesn’t need to look pretty, just evenly divided out
  7. Slowly add the topping, pressing it down firmly. Make sure all the sides are covered and you cannot see the peaches
  8. Bake uncovered for  40-50 minutes. It all depends on your oven. I would start checking at 40 minutes, mine took 45 minutes. You know it is done when you top is lightly browned and you can see the peaches bubbling out (SO GOOD!)
  9. Serve it with vanilla bean ice cream or eat it alone. Enjoy!

*TIP* place a baking sheet on the rack under your peach crisp. Some of the peaches will most likely bubble out and this will save it from smoking at the bottom of your oven!