SERVINGS: 1 PREP TIME: 15 MINUTES COOKING TIME: 15 MINUTES
INGREDIENTS
1 medium Lemon
6 oz [170.4 g] Lump Crab Meat
2 tbsp [30 ml] Oat Flour
0.25 cup, chopped [28.5 g] Red Bell Pepper
1 tbsp, fresh [3.8 g] Parsley (Chopped )
0.5 large [25 g] Egg (Whisked)
0.5 tsp [0.6 g] Kosher Salt
1 dash [0.63 ml] Black Pepper
0.5 tbsp [7 g] Olive Oil
0.5 cup [124 g] Salsa (Mango or pineapple)
1 cup [149 g] Baby Carrots
DIRECTIONS
1. Zest and juice the lemon, keeping the zest
and juice in separate small bowls.
2. In a medium bowl, gently fold together the
lump crab meat, oat flour, chopped red bell
pepper, chopped parsley, whisked egg,
kosher salt, black pepper, and lemon zest
until just combined. Avoid overmixing to
preserve the crab’s texture.
3. Using a ¼-cup measuring scoop, portion
the mixture into evenly sized crab cakes.
4. Heat the olive oil in a non-stick skillet over
medium heat. Cook the crab cakes for 3–4
minutes per side, or until golden brown and
heated through.
5. Serve warm with a side of salsa and carrots.
NOTES
1. Egg Tip: To use half an egg, whisk a whole
egg in a small bowl, then measure out
approximately 1½ tablespoons.
NUTRITION INFO
Energy : 407 kcal Fat : 11.3 g Carbs : 38.1 g Protein : 39.5 g Fiber : 9.5 g Sugar : 11.3 g
Crab Cakes
