Name: Baked Lump Crab Imperial
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Lump crab meat; 2 tbsp Plain Greek yogurt; 1 tbsp Avocado oil mayonnaise; 1 large Egg; 1 tsp Dijon mustard; 0.5 tsp Old Bay seasoning; 1 tbsp Fresh parsley; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 10 medium Asparagus spears; 1 tsp Extra virgin olive oil

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

YOUR SOLIN GENERATED RECIPE

Baked Lump Crab Imperial

Baked lump crab meat folded into a zesty, creamy Imperial sauce until beautifully golden brown, served alongside crisp roasted asparagus.

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NUTRITION

Protein

54.1g

Fat

25.7g

Carbs

10.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Lump crab meat

2 tbsp Plain Greek yogurt

1 tbsp Avocado oil mayonnaise

1 large Egg

1 tsp Dijon mustard

0.5 tsp Old Bay seasoning

1 tbsp Fresh parsley

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

10 medium Asparagus spears

1 tsp Extra virgin olive oil

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a medium mixing bowl, whisk together the egg, Greek yogurt, avocado oil mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, sea salt, and black pepper until smooth.
3
Gently fold the lump crab meat and chopped fresh parsley into the mixture, being careful not to break up the large crab chunks.
4
Transfer the crab mixture into a small oven-safe baking dish.
5
Place the asparagus spears on a small baking sheet, drizzle with olive oil, and toss to coat evenly.
6
Place both the crab dish and the asparagus in the oven and bake for 12 to 15 minutes, until the crab is bubbly and has a golden brown top.
7
Serve the hot crab imperial immediately alongside the tender-crisp roasted asparagus.