NUTRITION

SERVINGS

INGREDIENTS

8 oz Lump crab meat

1 large Egg

0.25 cup Plain non-fat Greek yogurt

0.5 tbsp Avocado oil mayonnaise

0.13 cup Panko breadcrumbs

1 tbsp Dijon mustard

0.25 cup Red bell pepper

2 tbsp Green onions

0.5 tsp Old Bay seasoning

1 tsp Lemon juice

0.5 tsp Avocado oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a large mixing bowl, whisk together the egg, 2 tablespoons of the Greek yogurt, Dijon mustard, Old Bay seasoning, sea salt, and black pepper.

• 2

  Gently fold in the lump crab meat, finely diced red bell pepper, sliced green onions, and panko breadcrumbs, taking care to keep the crab lumps intact.

• 3

  Divide the mixture into four equal portions and shape them into thick patties; place them on a plate and refrigerate for 15 minutes to help them set.

• 4

  While the crab cakes chill, prepare the aioli by stirring together the remaining Greek yogurt, avocado oil mayonnaise, minced garlic, and lemon juice in a small bowl.

• 5

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 6

  Carefully place the crab cakes in the hot skillet and sear for 4 to 5 minutes per side until a deep golden crust forms and the center is hot.

• 7

  Transfer the crab cakes to a plate and serve immediately with a generous dollop of the lemon aioli.