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Crab Cakes

Crab Cakes

If you're getting tired of the same boring protein options, you're definitely going to want to try this recipe to shake things up a little bit. Not to mention, crab is high in Omega 3 fats and is great for helping to balance your cholesterol!

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OPN Conversion: 1-2 crab cakes = 1 protein + 1 fat + 1 condiment

Makes: 6-8

Ingredients:

  • 1 tbsp chopped fresh parsley
  • 1 1/2 tbsp canola or avocado-based mayo
  • 1 tbsp fresh lemon juice
  • 1/4 tsp fresh ground black pepper
  • 1 egg
  • 1/3 cup Panko breadcrumbs
  • 1 pound lump crab meat, drained
  • 1 tbsp olive oil

Instructions:

  1. Preheat oven to 400. Drain crab meat, then combine with parsley, mayo, lemon juice, pepper and egg, tossing gently to combine.
  2. Mix in Panko. Divide crab mixture into 6-8 equal portions (or 4-6 if you'd like larger crab cakes) and shape into patties.
  3. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tsp oil. Add 3-4 patties and cook 2-3 minutes on each side then remove from pan.
  4. Repeat with remaining crab cakes. Transfer cakes to baking sheet lined with parchment paper or a silicone baking mat.
  5. Bake for 8-10 minutes or until tops are golden. Serve with desired sides.

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