NUTRITION

SERVINGS

INGREDIENTS

8 oz lump crab meat

1 large egg

2 tbsp almond flour

1 tbsp avocado oil mayonnaise

1 tbsp plain Greek yogurt

1 tsp Dijon mustard

0.25 cup red bell pepper

2 tbsp green onions

1 tsp Old Bay seasoning

1 tsp lemon zest

1 tbsp lemon juice

1 tsp avocado oil

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  In a large bowl, whisk together the egg, half of the mayonnaise, half of the Greek yogurt, Dijon mustard, Old Bay, and lemon zest.

• 2

  Gently fold in the lump crab meat, diced red bell pepper, green onions, and almond flour until just combined, being careful to keep the crab pieces intact.

• 3

  Shape the mixture into four equal patties and place them on a plate in the refrigerator for 15 minutes to firm up.

• 4

  While the cakes chill, whisk the remaining mayonnaise, remaining Greek yogurt, and lemon juice in a small bowl to create the aioli.

• 5

  Heat the avocado oil in a large non-stick skillet over medium heat and sear the crab cakes for 4 to 5 minutes per side until golden brown.

• 6

  Serve the warm crab cakes immediately with a dollop of the lemon aioli and a sprinkle of extra green onions if desired.