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


  • 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


  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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