January Recipe

Celebrate crab season and wow your guests with a crowd-pleasing appetizer that is quick to make and even quicker to disappear!


1 pound crabmeat

2 egg whites

1/3 cup finely chopped red bell pepper

1/3 cup finely chopped green onions (scallions)

1/3 cup chopped fresh parsley

3 tablespoons bread crumbs


Shred crabmeat. Mix with all other ingredients. Form into 8 patties. Refrigerate for an hour. Spray a nonstick pan with cooking spray or an olive oil mister. Heat to medium high and carefully place crab cakes in pan. Let cook for 5 minutes undisturbed so crust forms. Turn carefully and cook for another 5 minutes. Serve with a swirl of avocado sauce.

Avocado sauce

1/2 cup avocado, mashed

1/2 cup reduced-fat sour cream

1 tablespoon fresh lemon juice


Mix all ingredients and refrigerate until ready to serve. Garnish with chives or a lemon slice.

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