Lump Crab Cakes with Lemon-Dill Aioli

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

Lump Crab Cakes with Lemon-Dill Aioli

YOUR SOLIN GENERATED RECIPE

Lump Crab Cakes with Lemon-Dill Aioli

Pan-seared lump crab cakes held together with crisp cracker crumbs, served with a bright, creamy lemon-dill sauce that provides a refreshing citrus finish.

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NUTRITION

283kcal
Protein
54.0g
Fat
3.8g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Lump crab meat

1 large Egg white

1 tbsp Saltine cracker crumbs

0.5 tsp Dijon mustard

0.25 tsp Old Bay seasoning

2 tbsp Non-fat Greek yogurt

1 tsp Fresh dill

1 tsp Lemon juice

0 tsp Avocado oil

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

  • 1

    Drain the lump crab meat thoroughly and pick through it carefully to remove any remaining shell fragments.

  • 2

    In a medium mixing bowl, whisk together the egg white, Dijon mustard, Old Bay seasoning, sea salt, and black pepper until frothy.

  • 3

    Gently fold the lump crab meat and the cracker crumbs into the egg mixture using a spatula, being careful to keep the crab lumps intact.

  • 4

    Shape the mixture into two thick, even patties and place them on a plate; refrigerate for 10 minutes to help them firm up.

  • 5

    Prepare the aioli by whisking the non-fat Greek yogurt, fresh dill, and lemon juice together in a small ramekin.

  • 6

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

  • 7

    Carefully place the crab cakes in the skillet and sear for 3 to 4 minutes per side until a golden-brown crust forms and they are heated through.

  • 8

    Plate the hot crab cakes immediately and top each with a dollop of the prepared lemon-dill aioli.

Lump Crab Cakes with Lemon-Dill Aioli

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

Lump Crab Cakes with Lemon-Dill Aioli

YOUR SOLIN GENERATED RECIPE

Lump Crab Cakes with Lemon-Dill Aioli

Pan-seared lump crab cakes held together with crisp cracker crumbs, served with a bright, creamy lemon-dill sauce that provides a refreshing citrus finish.

NUTRITION

283kcal
Protein
54.0g
Fat
3.8g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Lump crab meat

1 large Egg white

1 tbsp Saltine cracker crumbs

0.5 tsp Dijon mustard

0.25 tsp Old Bay seasoning

2 tbsp Non-fat Greek yogurt

1 tsp Fresh dill

1 tsp Lemon juice

0 tsp Avocado oil

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

  • 1

    Drain the lump crab meat thoroughly and pick through it carefully to remove any remaining shell fragments.

  • 2

    In a medium mixing bowl, whisk together the egg white, Dijon mustard, Old Bay seasoning, sea salt, and black pepper until frothy.

  • 3

    Gently fold the lump crab meat and the cracker crumbs into the egg mixture using a spatula, being careful to keep the crab lumps intact.

  • 4

    Shape the mixture into two thick, even patties and place them on a plate; refrigerate for 10 minutes to help them firm up.

  • 5

    Prepare the aioli by whisking the non-fat Greek yogurt, fresh dill, and lemon juice together in a small ramekin.

  • 6

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

  • 7

    Carefully place the crab cakes in the skillet and sear for 3 to 4 minutes per side until a golden-brown crust forms and they are heated through.

  • 8

    Plate the hot crab cakes immediately and top each with a dollop of the prepared lemon-dill aioli.