YOUR SOLIN GENERATED RECIPE
Pan-Seared Lump Crab Cakes with Fresh Herbs
Enjoy these light yet flavorful crab cakes featuring succulent lump crab meat, delicately combined with egg whites, almond flour, and fresh herbs. Pan-seared to a golden finish with a hint of lemon and Dijon mustard, these crab cakes offer a delightful balance of texture and taste—perfect for a healthy, protein-packed meal any time of day.
INGREDIENTS
5 oz Lump Crab Meat
3 large Egg Whites
3 Tbsp Almond Flour
2 Tbsp Fresh Parsley (chopped)
1 Tbsp Fresh Chives (chopped)
1 tsp Dijon Mustard
1 tsp Fresh Lemon Juice
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
In a bowl, gently combine the lump crab meat, egg whites, almond flour, chopped parsley, chives, Dijon mustard, and lemon juice. Season lightly with salt and pepper.
Using your hands, gently form the mixture into compact patties ensuring minimal breakage of the crab meat.
Heat the olive oil in a non-stick skillet over medium heat. Once hot, carefully add the crab cakes to the pan.
Cook the crab cakes for about 3-4 minutes on each side or until they develop a golden crust and are heated through.
Remove from the pan and serve immediately, garnished with extra fresh herbs or a squeeze of lemon if desired.