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My Favorite Paleo Recipes:
Salmon-Crab Croquettes with Spicy Honey Mustard Sauce

evolution rI combined two of my favorite seafood (salmon and crab) into one dish. The seasonings and textures join to provide a tasty meal. Lots of nutrients and trace minerals make this a nutrient-dense main course. I place the croquettes on a bed of greens and avocados and top off with my spicy sauce for a satisfying and Paleo healthy dinner.

Croquettes 5

1 can (7.5 oz) wild caught sockeye salmon with skin and bones, drained
1/2 can (8 oz) lump crabmeat, drained
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 Tbs dried chopped basil
1 Tbs dried chopped parsley
2 eggs, lightly beaten
1 Tsp Kelp Granules (I use Sea Seasonings brand)
1 Tsp sea salt
1/2 Tsp red pepper flakes
1/2 Tsp ground pepper
1 Tbs lemon juice (freshly squeezed)
Ghee or Coconut Oil for pan
Bed of salad greens and chopped avocado on which to place croquettes
Spicy Honey Mustard Sauce
2 Tsp wasabi powder (I use Sushi Sonic Real Wasabi)
2 Tsp local raw honey
1/3 C healthy mayo
3 Tbs Dijon mustard

  • In a large bowl, fold-in all ingredients (except ghee or coconut oil)
  • Shape into 6 patties

Croquettes 4

  • Place patties on a plate covered with paper towels (this absorbs excess moisture) and place in the refrigerator to chill for about an hour


  • Heat a large pan over medium heat, and add ghee or coconut oil.
  • Add the patties to pan, turn down heat to low, and cook covered until bottoms are browned (about 5 minutes). Turn and cook covered until the other side is brown (about another 5 minutes).
  • Serve croquettes on a bed of greens with chopped avocado and topped with Spicy Honey Mustard Sauce

Spicy Honey Mustard Sauce

  • Mix wasabi powder with enough cool water to make a paste. Wait 10 minutes for it to develop flavor.

Croquettes 1

  • Add honey to paste and mix well.

Croquettes 2

  • In mixing bowl, add mayo, mustard, and honey wasabi mixture. Mix well.

Croquettes 3

  • Use as dressing to top off croquettes and salad.

Croquettes 5

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