Healthy Crab Cakes

Okay so it's true, I have a slight obsession with crab cakes. While I'm still in denial that they are (relatively) unhealthy, I've been on a mission to perfect a healthy version of my favorite food. Sorry pizza.

I adapted this recipe from Very Well Fit themselves. Adding in a bit more Greek Yogurt, which makes for a fluffier texture, plus some smoked paprika!

These are great to serve these as a main course with a salad, or make some smaller patties as an appetizer! 

{Healthy Crab Cakes}

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Serves 3-4

Ingredients:

• 8 oz wild crab meat

• 1 egg + 1 white

• 1 tbs + 1 teaspoon dijon

• 1/2 cup + 1 tbs greek yogurt

• 2 tsp smoked paprika

• 1 lemon

• 3 green onion (minced)

• 1 tbs + 1 tsp minced garlic

• 1/4 cup minced red bell pepper

• 1/2 cup whole wheat panko bread crumbs

• 1 tbs olive oil

• Salt and pepper to taste

Directions:

1. Preheat the oven to 400 degrees.

2. In a large bowl combine crab meat, egg + egg white, 1 tbs dijon and 1 tbs greek yogurt. Stir until well combined.

3. Add in 1 tsp smoked paprika, 1/2 lemon, 2 green onions, 1 tbs garlic, red bell pepper, and salt + pepper to taste. Gently fold in bread crumbs.

4. For the sauce : add the remaining greek yogurt (1/2 cup), lemon, green onion, garlic, dijon and smoked paprika. Stir until a thick 'aioli' like sauce is formed. If it is too tart, add more paprika and/or salt.

5. Form crab mixture into patties, squeezing out any excess water, and place on a baking sheet lined with parchment paper. Drizzle lightly with olive oil.

6. Bake for about 12 minutes or until the cakes are heated throughout. Turn the broiler to high, and broil for 1-3 minutes or until the crab cakes are crispy.

7. Serve with sauce and side of choice!