Crab Cakes

1.1 min read
crab-cakes pritikin recipe

Crab Cakes

Prep Time25 minutes
Active Time25 minutes
Total Time50 minutes
Course: Appetizer, Entertaining
Cuisine: Easy, Fish, Gourmet
Yield: 4 cakes

Materials

Crab Cake

  • 1 lb crabmeat lump
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped poblano pepper
  • 1/2 cup finely chopped yellow pepper
  • 1/2 cup finely chopped red bell pepper
  • 2 tb lemon juice
  • 2 tb lime juice
  • 1 1/2 tsp blackening seasoning no salt added
  • 1 tsp all purpose seasoning
  • 2 tb finely chopped parsley
  • 1/2 cup fat free sour cream
  • 2 tb Dijon mustard
  • 1/2 cup egg beaters
  • 1 cup panko bread crumbs

Mustard Cream Sauce

  • 1 cup fat free sour cream
  • 3 tb Dijon mustard
  • 1/2 cup mustard no salt added
  • 1 tsp dill, chopped
  • 1 tsp chives, chopped
  • 1 tb apple juice concentrate
  • 1 unit lemon, juiced

Instructions

Crab Cake

  • Pre-heat oven to 350° F
  • In a medium high preheated skillet, add vegetables and cover
  • Allow to cook until golden brown, stirring frequently
  • Cool vegetables
  • In a stainless steel bowl combine all ingredients except breadcrumbs and egg beaters; mix well
  • Add egg beaters and breadcrumbs; mix well
  • Use an ice cream scoop to portion then flatten slightly
  • Preheat a skillet and spray with cooking spray
  • Cook each crab cake for a few minutes on each side; until golden brown
  • Finish in oven for 5-10 minutes

Mustard Cream Sauce

  • Mix ingredients in a bowl
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