Free of Allergies:

Crab Cakes

(2 servings)

Ingredients:

• 1 cup (real) crab meat
• 1 slice gluten-free toast (or ~1/4 cup breadcrumbs)
• 1 tsp. fresh lemon juice
• 1 tsp. italian seasoning
• dash sea salt
• dash fresh cracked pepper
• 1/2 whisked egg
• 1 tsp. canola oil mayo (I use spectrum organic)
• 1 tsp. finely chopped scallions
• 1 TBS red bell pepper, finely chopped
• 1 tsp. parsley, dried

Toast bread and crumble in a food processor. Combine breadcrumbs and remaining ingredients in a bowl with a fork, lightly tossing ingredients until they are well combined.

Heat your skillet to a medium heat and spray lightly with olive oil (using Misto). Delicately form the contents of the bowl into two patties and place on the skillet. Allow the crab cakes to cook approximately 4-5 minutes per side, or flip when browned.

Serve crab cakes on a bed of salad for a well rounded, nutritious meal!

Naturopathic Doctor Says:

As an ancient species, crab is a high-protein and low fat seafood delight with moderate levels of cardio-protective omega-3 fats. Ancient Chinese practice reveres the crab as tonic which is helpful for bone fractures and dislocations. The red pepper in this recipes adds a dose of† powerful carotene anti-oxidants. Scallions, like the rest of the onion family, contain sulfur compounds and quercetin, known to help decrease cholesterol levels, blood pressure, and blood sugar.

Recommended for the following Conditions:

Nutrition Information (amount per serving):

Calories 105, Total Fat 4g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 45mg, Sodium 255mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 1g, Protein 11g, Vitamin A 4%, Vitamin C 18%, Calcium 5%, Iron 4%, Vitamin K ~13%

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