Directions

1. In a large bowl, gently combine all ingredients until mixed well. Form into 6-8 small patties.

2. Heat a non stick pan over medium heat. Drizzle 2 tablespoons of oil in pan and spread around. Gently place each patty into hot pan and cook on first side for about 2-3 minutes or until golden brown. Carefully flip, and cook for an additional 3-4 minutes until second side is browned.

3. Once cooked, set aside and sprinkle coarse salt over salmon cakes. Serve with a squeeze of lemon.

Original Recipe Source: aggieskitchen.com

Directions

1. Steam shrimp in large pot with water, vinegar and old bay for 2 -3 minutes or until shrimp are pink. Drain and set aside to chill. (You can do all of this ahead of time and put in refrigerator). Peel and devein shrimp, then chop and place in large mixing bowl.

2. To chopped shrimp add mayo (start with 1/4 cup, add more if needed), celery, salt and lemon. Gently combine and sprinkle a bit of Old Bay to shrimp mixture and taste. Add more salt or Old Bay if needed.

Original Recipe Source: aggieskitchen.com

Directions

Crab Cakes
1. In a large bowl, combine crab meat, flax seed meal, coconut flour, salt, mustard powder, garlic powder, and pepper. Mix thoroughly, breaking up any lumps of crab with the back of a wooden spoon.

2. Add celery, red pepper and scallions and mix to combine.

3. Stir in eggs and Worcestershire sauce until mixture comes together like a dough.

4. Form by hand into 10 even patties, about 3 inches in diameter and 3/4 inch thick.

5. In a large skillet, heat half of the butter over medium heat until melted. Add 4 or 5 of the crab cakes and cook until browned and cooked through, about 4 to 5 minutes per side.

6. Repeat with remaining crab cakes.

Cajun Mayo
Whisk mayonnaise, hot sauce, Cajun seasoning and cayenne in a small bowl to combine. Serve alongside crab cakes.

Original Recipe Source: asweetlife.org

This will be a huge hit at your Cinco de Mayo fiesta or summer bash! Serve this as is for an appetizer, or over lettuce o tostadas for a lunch or light meal. You can easily adapt this to suit your taste by adding more or less cilantro, jalapeño etc. If you plan on making this ahead of time, you can combine all the ingredients except for the avocado and cilantro and keep this refrigerated, then add them right before serving. This easily doubles for a large crowd.

Directions

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Original Recipe Source: skinnytaste.com

Directions

1. Place a large sauté pan or a wok over your strongest burner on high heat. Let the pan heat up for a minute and then add the oil. Let the oil heat until it’s shimmering. If it starts to smoke, remove the pan from the heat for a moment.

2. Add the chiles to the pan and toss to coat with oil. Cook 30 seconds. Add the shrimp and garlic to the pan and sprinkle with salt. Toss to coat with oil. Let the shrimp cook undisturbed for 1 minute before tossing again so they get a little bit of a sear. Stir-fry until cooked through, about 2-3 minutes.

3. Turn off the heat and mix in the cilantro, then the lime juice.

Serve hot or at room temperature.

Original Recipe Source: simplyrecipes.com