NUTRITION

SERVINGS

INGREDIENTS

8 oz Lump crab meat

1 large Egg

0.25 cup Plain Greek yogurt

2 tbsp Almond flour

1 tbsp Dijon mustard

1 tsp Old Bay seasoning

1 tbsp Fresh parsley

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Gently fold in the lump crab meat and the almond flour until just combined, being careful not to over-mix and break up the crab lumps.

• 4

  Form the mixture into 2 or 3 thick patties and place them on a plate; refrigerate for 10 minutes to help them set.

• 5

  While the cakes chill, prepare the aioli by whisking the remaining 2 tablespoons of Greek yogurt with the lemon juice and lemon zest in a small bowl.

• 6

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

• 7

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

• 8

  Serve the hot crab cakes immediately with a dollop of the lemon aioli on top.