crab cakes

Serves: 4
Preparation Time: 20 minutes

Ingredients:
16 ounces Crab meat (fresh or canned)
2 Tbsp Lemon juice, freshly squeezed
1 Tbsp Dijon Mustard
½ cup Sour cream, non fat
¼ tsp Black pepper, ground
1 tsp Virgin olive oil
½ cup Sweet onion, diced
½ cup Celery, diced
1 cup Mushrooms, diced
½ tsp Thyme, dried
2 slices Whole wheat bread, toasted and blended into crumbs
½ cup Italian parsley, chopped
2 large Eggs (organic, free-range, omega-3 enriched), whipped
½ ounce Almonds, slivered
12 servings Olive oil spray
1 medium Lemon, sliced

Instructions:
Mix crab meat, lemon juice, mustard, sour cream and black pepper in a bowl and set aside.

Heat a sauté pan to medium-high, add oil, and sauté onion, celery, mushrooms, and dried thyme until onion becomes translucent, then remove from heat and set aside. Toast bread, process in a blender into crumbs and add with parsley, eggs, and almonds to sauté.

Combine crab and form into twelve patties. Spray each patty for 1-2 seconds with olive oil spray. Let set for 10 minutes while bread crumbs absorb juices.

Heat sauté pan to medium-high, spray with olive oil spray for 3 seconds. Sauté each side of crab cake until golden, 4-5 minutes. Serve with sliced lemon to season cakes.

Per Serving:
Fiber: 3 grams
Calories: 290
Fat: 8.3 grams
Sat Fat: 1.3 grams
Sodium: 540 mg
Omega-3 Fat: 0.5 grams
% Protein: 41%
% Carb: 33%
% Fat: 26%