This is a rendition of one of my favorite recipes from Practical Paleo. I was inspired by a recent exotic purchase at Oro di Oliva – coconut it is!


14 oz can pink salmon
1/2 package imitation crab meat, coarsely chopped
4 eggs
3 green onions, chopped
3 tsp. mustard (I always use Ringhand’s Beer Mustard)
1/4 c. Unsweetened coconut flakes
1 tbsp seasoning (I used Beautiful Briny Sea Salt French Picnic blend)
2-3 tbsp. coconut flour
2 tbsp. butter
Salad greens (your choice – I love arugula)
White coconut balsamic vinegar and Parisian lime olive oil from Oro di Oliva

Put all ingredients except butter, greens, oil, and vinegar into food processor. Pulse until mixed well and easy to form into cakes. Make cakes whatever size you like – I do a medium handful so I can have 2 or 3 on a salad, if you make them smaller they’re a great appetizer as well.

Melt butter in a frying pan over medium high heat. Add cakes and cook about 3 minutes per side, until golden brown.

Put greens on a plate and top with hot cakes. Mix equal parts oil and vinegar, use as dressing on top. I also added sunflower seeds.

This makes a great salad, and I also love making a breakfast Benedict – put a cake on an English muffin and top with a poached egg and the same dressing. Yum!