Ingredients:
2 eggs2 TB nonfat Greek yogurt
2 TB lemon juice
1 tsp mustard powder (or 1 TB dijon mustard)
1 TB coconut oil
1/2 red bell pepper chopped fine
2 TB fresh parsley chopped fine
1 16oz container lump pr jumbo lump crab meat
1/2 c almond flour
1 tsp garlic powder
salt & pepper to taste
Preparation:
- Preheat oven to 350 degrees and spray a large baking pan with cooking spray
- In a small skillet heat coconut oil until melted. Add red bell pepper and sautee until tender (about 4 minutes). Remove from burner and let cool.
- Meanwhile, whisk eggs in a large glass bowl. Add yogurt, lemon juice, and mustard powder and mix well.
- Add parsley and crab meat and fold gently until all the crab has been incorporated with the egg mixture.
- Add flour, salt, pepper and garlic powder and mix well
- Using an ice cream scoop, drop scoopfuls of crab mixture onto the prepared pan and flatten slightly with you fingers or a fork. For mini crab cakes (appetizer size) use a tablespoon to form the crab cakes and then flatten with a fork.
- Bake for 20-25 minutes
- Sprinkle with fresh lemon juice just before serving. Serve plain or with tartar sauce, chili sauce or boom boom sauce
Brenda
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