From our skinny table to yours ...

Crab Cakes ... one of those delicious dinners we could eat everyday & almost always our go-to date night restaurant order! But unless we're at a five star restaurant, they're almost always packed with filler and just a hint of crab (sometimes they seem more like potato cakes vs. true crab cakes!) ... so we almost always make our own now!

These cakes are packed with jumbo lump crab meat, just enough breading to hold them together and of course ... a few veggies for flavor :)

Luckily, crab cakes are one of our favorite foods because we did have to make them for several weeks in a row to perfect the perfect cake recipe. But now that we did, we guarantee these will be better then any crab cake you can order out!

Hope you enjoy these and they become a staple in your home too!

Ingredients
1 pound jumbo lump crab meat (will make 8 cakes)
2 lemons
Extra virgin olive oil
Garlic (2 cloves)
1 tbsp mayo (we buy reduced fat with olive oil)
1 tsp honey Dijon mustard
1 tsp worcestershire
1 tsp old bay
1/2 cup whole wheat panko
1 red pepper
1/2 white onion
1 egg white
1/2 tsp dried parsley

Let's get cooking!

1. Sift through the crab meat to make sure there's no shell!
2. Chop garlic, red pepper & onion and sauté in a tsp olive oil until soft.
3. Grab a mixing bowl and combine the mayo, mustard, worcestershire, old bay, parsley, sautéed veggies and the juice of one whole lemon. Add in the egg white and mix to combine.
4. Gently combine in the crab meat and panko.
5. Shape into cakes (will make 8 cakes - 4 portions!) and lightly sauté in a touch of extra virgin olive oil.
6. Serve with sautéed veggies, a glass of your favorite white wine & garnish with lemon wedges.

Makes 4 healthy portions! Enjoy :)