Name: Pan-Seared Salmon Crab Cakes with Lemon Aioli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz cooked salmon; 4 oz lump crab meat; 1 large egg; 1 tbsp almond flour; 2 tbsp green onions; 1 tbsp fresh parsley; 0.5 tsp old bay seasoning; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tbsp avocado oil; 1 tsp avocado oil mayonnaise; 1 tsp lemon juice; 0.25 tsp garlic powder

Pan-Seared Salmon Crab Cakes with Lemon Aioli

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon Crab Cakes with Lemon Aioli

Pan-seared salmon and lump crab cakes served with a zesty lemon aioli for a crisp and golden finish that melts in your mouth.

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NUTRITION

Protein

55.2g

Fat

31.2g

Carbs

6.4g

SERVINGS

1 serving

INGREDIENTS

3.5 oz cooked salmon

4 oz lump crab meat

1 large egg

1 tbsp almond flour

2 tbsp green onions

1 tbsp fresh parsley

0.5 tsp old bay seasoning

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 tsp avocado oil mayonnaise

1 tsp lemon juice

0.25 tsp garlic powder

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PREPARATION

1
In a medium bowl, flake the cooked salmon into small pieces using a fork.
2
Add the lump crab meat, egg, almond flour, sliced green onions, chopped parsley, Old Bay, sea salt, and black pepper to the bowl.
3
Mix gently until well combined, then form the mixture into two thick, even patties.
4
Heat the avocado oil in a non-stick skillet over medium heat.
5
Place the patties in the skillet and sear for 4 minutes per side until they develop a deep golden crust.
6
In a small ramekin, whisk together the avocado oil mayonnaise, lemon juice, and garlic powder to create the aioli.
7
Serve the hot crab cakes immediately with a dollop of the creamy lemon aioli on top.