Crispy Crab Cakes

Dungeness crabs are a familiar sight in the waters of the Sunshine Coast, and their slightly sweet meat is delicious when steamed, boiled or made into these crispy cakes. Serve these crab cakes individually as an appetizer or arrange two or three on a bed of mixed greens to make a delicious protein-packed meal.

The flavour of the olive oil comes through in this recipe, so choose the one you like. Our favourite is the Sunshine Coast Olive Oil Company’s “butter” flavour.

Thanks to Charlene SanJenko of PowHERhouse for inspiring and supporting women through her speaker series and events and for creating the delicious crab cake recipe.

SERVINGS: 10-12 crab cakes

INGREDIENTS

Spicy Cream Ingredients

🧄 1/3 cup plain non-fat Greek yogurt

🧄 2 Tbsp olive oil mayonnaise

🧄 1 tsp hot chilli-garlic sauce (or more to taste)

Crab Cake Ingredients

🦀 Olive oil in spritzer

🦀 ⅔ cup Holy Crap Natural Superseed Blend

🦀 2 tsp olive oil

🦀 2 green onions, green and white parts, thinly sliced (reserve a few pieces for garnish)

🦀 1 medium green bell pepper, finely diced

🦀 1 jalapeño pepper, finely diced

🦀 1 Tbsp finely grated fresh ginger root

🦀 2 cloves garlic, minced

🦀 1 lb claw crabmeat (or imitation crabmeat), picked over for cartilage

🦀 1 tsp finely grated lime zest (optional)

🦀 2–3 Tbsp fresh lime juice

🦀 ¼ cup finely chopped fresh cilantro leaves

🦀 1 large egg, beaten

🦀 1 Tbsp olive oil mayonnaise

🦀 ½ tsp salt

🦀 1 or 2 pkgs Herb Simply Protein Chips (or rice crackers)

🦀 Dash or 2 of chipotle spice (optional)

🦀 Wedges of lime, for serving

DIRECTIONS

Crab Cake Directions

▶︎ Preheat the oven to 425°F. Spritz a baking sheet with olive oil.

▶︎ Place the Natural Superseed Blend cereal in a small heatproof bowl and just barely cover with boiling water. Let sit for 5 minutes. Set aside.

▶︎ Heat the olive oil in a non-stick skillet over medium-high. Add the green onions, bell pepper, and jalapeño and cook until the peppers are slightly soft, about 3 minutes. Stir in the ginger and garlic and cook for 1 minute more. Set aside to cool slightly.

▶︎ In a food processor, chop the crabmeat. Place it in a large mixing bowl and add the onion-pepper mixture. Add the lime zest and juice, cilantro, egg, soaked cereal, mayonnaise, and salt. Stir and knead well, until combined.

▶︎ Rinse and dry the food processor and add the Simply Protein Chips (or rice crackers). Process until the chips have the texture of breadcrumbs. (You will probably use 2 small bags.) Arrange the crumbs on a shallow plate, add a generous dash or two of chipotle spice and mix well.

▶︎ Using your hands, pinch off about 1½ Tbsp of the crab mixture, form it into a crab cake and gently roll it in the crumbs. Set it on the baking sheet. Repeat with the remaining crab mixture.

▶︎ Spritz the top of the crab cakes with olive oil to coat lightly. Bake the crab cakes until golden on the bottom, 12 to 15 minutes. Gently turn them over and cook for another 12 to 15 minutes.

▶︎ Garnish the crab cakes with green onions and serve on a platter or individual plates with the spicy cream and wedges of lime. Lean eating never tasted so fine!

Spicy Cream Directions

▶︎ In a small bowl, stir together the yogurt with the mayonnaise and chilli-garlic sauce until well combined. Cover and refrigerate until needed. Serve with crab cakes.