I hope you all had a wonderful weekend! B had a bunch of studying to do so I did my own thing and on Sunday I had a graduation party for my youngest cousin. It was a nice mix of fun and relaxation!
So because I have been less busy recently I have taken it upon myself to create new meals each week. If B has a good meal in him I feel I am helping a little with this whole bar studying thing!
First up the Crab Cakes! These were a huge hit with B! We were both commenting on how great the flavors were and how the crab did not take over the spices but really helped the crab!
- 8oz fresh lump crabmeat, gently picked through and shells removed
- 1 tablespoon minced garlic
- ¼ cup chopped parsley
- 1 egg, lightly beaten
- 1 tablespoon greek yogurt
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon dried thyme
- ⅛ teaspoon paprika
- ½ cup almond flour
- 1 tablespoon coconut oil for frying
- In a medium bowl, use a fork to combine crabmeat, garlic, parsley, egg, greek yogurt, mustard, salt, thyme, paprika and almond flour.
- Form into four ½-inch-thick cakes
- Heat a large nonstick skillet over medium heat, about 5 minutes. Add 1 tablespoon of coconut oil to the skillet. Add the crab cakes. Cook 4-5 minutes without moving, until the bottom has a nice golden brown crust. Carefully lift each crab cake with a spatula, to cook on the other side, 4-5 more minutes.
We enjoyed our crab cakes with some boiled red potatoes and some asparagus with garlic powder, olive oil and topped with lemon!
We were both smiling ear to ear as we reminisced about our time eating crab cakes down in Charleston a few summers ago, the only thing we were missing was the beach! 🙂
Let me know if you try them out!
Have a wonderful Tuesday!