Crab Cakes & Coleslaw
1 leanest – 3 greens – 2 healthy fats – 2 condiments (per serving)
4 servings Ingredients: • 8 tbsp almond flour • ¼ tsp ground black pepper • 4 cups shredded cabbage • 1½ lbs. lump crabmeat • 2 egg whites • 1 cup fresh cilantro, chopped • 1 cup thinly sliced jicama or kohlrabi • 4 tbsp light mayonnaise • 1 tbsp Dijon mustard • 1 cup thinly sliced red bell pepper • ¼ cup red wine vinegar • ¼ tsp salt
Directions:
1. Preheat oven to 400⁰F.
2. Line sheet pan with parchment or foil. Spray with non-stick spray.
3. Combine the crabmeat, egg whites, mustard, mayo, almond flour, salt, and pepper in a large bowl; mix well. Make 4, (6-ounce) crab cake patties, each about a ½-inch thick.
4. Place on the sheet pan and bake for about 10 to 12 minutes until golden brown.
5. Meanwhile, make the coleslaw. Combine the cabbage, pepper, jicama (or kohlrabi), cilantro, and vinegar in a large bowl; mix well. Refrigerate until ready to serve.
6. For one portion, serve one crab cake with about 1½ cups coleslaw.
