December 19, 2014
Well I finally came around, I have been asked for this recipe for years. I end up making these tasty little crab cakes all summer because everywhere I go, people ask me for my crab cakes. I was hesitant at first, but when I was trying to come up with a recipe for my Jr. Sure Chefs for the May 24 weekend, I knew this was the perfect one.
2. In a large bowl fold together the large chunks of crab meat, diced pepper and beet, grated carrot, minced parsley, minced green onion, minced garlic pickling spice, mustard, 2 tbsp. of Greek yogurt, paprika, 2 eggs and 1/2 cup of brown rice crumbs.
7. Heat a large skillet to medium high heat, add coconut oil. when coconut oil is liquid, put the crab cakes in the pan, sear for 3 min on both sides or until golden brown and cooked in the middle. Serve on a bed of arugula.
Lemon Yogurt Sauce