Pan-Seared Lemon Herb Crab Cakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Lemon Herb Crab Cakes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon Herb Crab Cakes

Enjoy these delicate, pan-seared crab cakes flavored with fresh lemon and fragrant herbs. The crisp exterior gives way to a soft, savory center, perfectly balanced with a light, zesty touch. Ideal for any meal, these crab cakes offer a refined twist on a seafood classic.

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NUTRITION

318kcal
Protein
27.3g
Fat
11.7g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lump Crab Meat

1 large Egg

1/4 cup Whole Wheat Breadcrumbs

2 tbsp Fresh Parsley

1 tbsp Fresh Dill

1 tbsp Lemon Juice

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    In a bowl, gently combine the lump crab meat, beaten egg, whole wheat breadcrumbs, chopped fresh parsley, chopped dill, lemon juice, salt, and pepper. Mix carefully to keep the crab meat intact.

  • 2

    Form the mixture into patties, about 2 moderately sized cakes.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat.

  • 4

    Place the crab cakes in the skillet and pan-sear for about 3-4 minutes per side, or until a golden crust forms.

  • 5

    Once both sides are crisp and heated through, transfer to a plate.

  • 6

    Serve immediately with a squeeze of additional lemon juice if desired.

Pan-Seared Lemon Herb Crab Cakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Lemon Herb Crab Cakes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon Herb Crab Cakes

Enjoy these delicate, pan-seared crab cakes flavored with fresh lemon and fragrant herbs. The crisp exterior gives way to a soft, savory center, perfectly balanced with a light, zesty touch. Ideal for any meal, these crab cakes offer a refined twist on a seafood classic.

NUTRITION

318kcal
Protein
27.3g
Fat
11.7g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lump Crab Meat

1 large Egg

1/4 cup Whole Wheat Breadcrumbs

2 tbsp Fresh Parsley

1 tbsp Fresh Dill

1 tbsp Lemon Juice

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    In a bowl, gently combine the lump crab meat, beaten egg, whole wheat breadcrumbs, chopped fresh parsley, chopped dill, lemon juice, salt, and pepper. Mix carefully to keep the crab meat intact.

  • 2

    Form the mixture into patties, about 2 moderately sized cakes.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat.

  • 4

    Place the crab cakes in the skillet and pan-sear for about 3-4 minutes per side, or until a golden crust forms.

  • 5

    Once both sides are crisp and heated through, transfer to a plate.

  • 6

    Serve immediately with a squeeze of additional lemon juice if desired.