Crab Cakes with Dijon Sauce

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These crab cakes taste so decadent and easy to throw together, they are great for anything from a dinner party to weeknight dinner! The best part about these are they are a healthy addition to your recipe list, and are 21 day fix approved!

Crab Cakes with Dijon Sauce

For the crab cake:

  • 12 ounces lump crab meat
  • 3/4 cup whole wheat Panko breadcrumbs
  • 2 eggs, beaten
  • 1 teaspoon crushed red pepper
  • 1 teaspoon garlic powder
  • 2 Tablespoons Greek yogurt
  • 2 Tablespoons chopped green onions
  • 1 teaspoon lime juice

For the Dijon sauce:

  • 3 Tablespoons Greek yogurt
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon hot sauce
  • 1 teaspoon crushed red pepper
  • 1 Tablespoon apple cider vinegar
  • 1-2 Tablespoons water (to thin out the sauce)
  1. In a large mixing bowl, combine egg, breadcrumbs, red pepper, yogurt, green onions, and lime juice. Mix well.
  2. Fold in crab meat until just blended.
  3. Using a 1/2 cup measuring cup, measure out crab cakes and shape, placing them on a greased baking sheet. Repeat with rest of crab cake mixture.
  4. Allow cakes to cool in fridge for at least 30 minutes. Meanwhile, mix together sauce and set aside.
  5. Bake crab cakes at 400, carefully flipping after 10 minutes. Bake for an additional 10 minutes and serve topped with sauce.

21 day fix servings:
2 crab cakes equal =
2 yellow
1 red
count 1/2 green if you’d like, but I don’t think the green onions are enough to count

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