CRAB CAKES – PHASE 2Jess Arroyo
100 grams snow or king crab meat
1 serving Melba toast crumbs
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1 tablespoon finely minced onion
1 clove crushed and minced garlic
Cayenne to taste
Salt and black pepper to taste
In a small bowl combine ingredients and form into cakes.
Press crab cakes into muffin tins and bake at 220 degrees for about 10-20 minutes until slightly brown on top.
The crab mixture can also be sauté d until warm or chilled and served over a green salad with lemon garnish and topped with Melba toast crumbs.
Makes 1 serving (1 protein, 1 Melba toast)