Serves: 4-6
Makes: 10-12 small-medium crabcakes
Hands-on time: 20ish minutes
Total time: 40ish minutes
INGREDIENTS:
· Olive oil cooking spray (we use avocado oil spray)
· 2 tsp olive oil (our favourite is Sunshine Coast Olive Oil, butter-flavour)
· 2 green onions, green and white parts, thinly sliced
· 1 medium green bell pepper, finely diced
· 1 jalapeño pepper, finely diced
· 1 tbsp fresh ginger root, finely grated (use pre-minced ginger for ease)
· 2 cloves garlic (use pre-minced garlic for ease)
· 1 lb crab claw meat, picked over (option: imitation crab meat)
· 1 tsp lime zest, finely grated (optional)
· 2-3 tbsp fresh lime juice
· 1/4 cup fresh cilantro leaves, finely chopped
· 1 large egg, beaten
· 2/3 cup Skinny B cereal by Holy Crap (pre-soaked)
· 1 pkg garlic flavoured Simply Protein chips
· Chipolte spice (optional)
· 3 tbsp olive oil mayonnaise
· 1/2 tsp sea salt
· 1/3 cup nonfat plain Greek yogurt
· 1 tsp hot chili-garlic sauce or more to taste
INSTRUCTIONS:
Pre-soak 2/3 cup Skinny B cereal in boiling water (barely enough to cover) and let sit covered overnight or minimum 3 hours.
1. Preheat oven to 425°F. Spray a baking sheet with cooking spray.
2. Heat olive oil in a nonstick skillet over medium-high. Add green onions, green pepper and jalapeño and cook until peppers soften slightly, about 3 minutes. Add ginger and garlic and cook for 1 minute more. Set aside to cool slightly.
3. Use a food processor (I love my NINJA!) to chop up your crab meat. Microwave pre-soaked Skinny B cereal for 1 minute to help ‘dry’ it out – you don’t want it watery.
4. In a large mixing bowl, combine pepper-green onion mixture with crab, zest, lime juice, chopped cilantro, egg, Skinny B cereal (soaked), 1 tbsp mayonnaise and salt. Knead very well!
5. Use a food processor (Did I mention, I love my NINJA!) to finely chop up your Simply Protein chips. You are looking for a bread crumb-ish texture. You will likely use two small bags.
6. Place your “Simply Chip crumbs” on a dinner plate and add a generous dash or two of chipolte spice – mix well. Form a crab cake using about 1 1/2 tbsp crab mixture, then gently roll it in the crumbs and place on prepared baking sheet. Repeat with remaining crab mixture. (Mist tops of crab cakes with cooking spray to coat lightly, if necessary).
7. Bake crab cakes until they are golden brown on the bottom, about 12-15 minutes. Gently turn them over and cook for another 12-15 minutes on the other side.
8. Make Spicy Cream: In a small bowl, stir yogurt with remaining 2 tbsp mayonnaise and chili-garlic sauce.
9. To serve, top each crab cake with about 1/2 tsp spicy cream and additional cilantro or herbs of your choice.
10. Our favourite step: ENJOY! Lean-eating from PowHERhouse never tasted so fine!
To complete your meal, try two crab cakes on a generous bed of greens that has been tossed in Cara-Cara Orange/Vanilla white balsamic vinegar (from Sunshine Coast Olive Oil) and Bragg’s Liquid Soy. A nice light dressing mix.
