Dilly Crab Cakes

Servings: 6 cakes

Nutrition per cake: 106 Calories, 6g Carbohydrates, 3g Fat,  13g Protein, 0g Sugar

By Deanna Hill

Ingredients

2 6oz cans of Crab, well drained

¼ Cup Plain greek yogurt

¼ Cup green onions, thinly sliced

¼ Cup red pepper, finely diced

¼ Cup Oats, ground

¼ Cup parmesan cheese, freshly grated

1 tsp Dijon mustard

2 tsp Dried dill

¼ Cup Quinoa flakes

1 Tbsp Olive oil

salt & pepper to taste

Directions

1. Combine quinoa flakes, 1 tsp dill, and a pinch of salt in a shallow dish and set aside.

2. Mix remaining ingredients, except for the oil, in a medium bowl

3. Form crab mixture into 6 cakes

4. Dip both sides of each cake in the quinoa flakes and place on a plate

5. In a medium fry pan, heat olive oil on medium-high heat

6. Place crab cakes in the pan and cook about 4 min, then flip and cook an additional 3-4 min

7. Serve and enjoy

These crab cakes are excellent on top of a salad, or topped with a dollop of low-fat tzatziki.

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