Crab Cakes (gluten-free)

Ingredients:

2 eggs
2 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:

1. Preheat oven to 350 degrees and spray a large baking pan with cooking spray
2. 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.
3. Meanwhile, whisk eggs in a large glass bowl. Add yogurt, lemon juice, and mustard powder and mix well.
4. Add parsley and crab meat and fold gently until all the crab has been incorporated with the egg mixture.
5. Add flour, salt, pepper and garlic powder and mix well
6. 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.
7. Bake for 20-25 minutes
8. Sprinkle with fresh lemon juice just before serving. Serve plain or with tartar sauce, chili sauce or boom boom sauce

Brenda