Yields: 8 crab cakes (see macros below)
8 ounces lump crab meat, drained well
1 ¼ cups SunFlour
1 Tbsp olive oil, divided
½ cup red onion, diced
¼ cup red bell pepper, diced
¼ cup yellow bell pepper, diced
1 Tbsp Old Bay or seafood seasoning
1/8 tsp black pepper
3 Tbsp parsley, chopped
2 Tbsp scallions, chopped
2 lemons, zest and juice
2 Tbsp Dijon mustard
2 tsp Worcestershire sauce
- In a large bowl, toss onions, bell peppers, parsley, scallions, lemon juice, and zest together. In a medium bowl, whisk egg, Dijon mustard, Worcestershire sauce, Old Bay, and pepper together.
- Add the egg mixture to the vegetable mixture and mix to combine. Add the lump crab and SunFlour. Gently toss together until ingredients are evenly distributed.
- Form 8 crab cake patties using ¼ cup for each patty.
- Heat a large sauté pan over medium-high heat until hot, about two minutes. Add ½ tablespoon olive oil and heat for an additional minute. Sear 4 crab cakes at a time until golden brown on each side, about three minutes. Add ½ tablespoon of olive oil and sear remaining 4 crab cakes. Enjoy as an appetizer, with your favorite salad, or as your main course!
Serving size 1 crab cake (1/8 of recipe) = 80g
Net carbs = 1g (Carbs = 3g – Fiber= 2g)