Baked Flaxseed Crab Cakes
Healthy and delicious crab cakes made with fresh lump crabmeat, flaxseeds, and herbs, served over a simple romaine salad. These protein-rich cakes use oats and seeds instead of breadcrumbs for a nutritious twist on the classic.
Ingredients
- •1 spray Olive oil cooking spray
- •1 pound lump crabmeat
- •4 whole scallions
- •2 tablespoons fresh herbs
- •½ cup olive oil-based mayonnaise
- •¼ cup ground flaxseeds
- •¼ cup quick-cooking rolled oats
- •2 tablespoons hemp seeds
- •½ teaspoon seafood seasoning
- •½ pound romaine lettuce
- •1 tablespoon olive oil
- •1 tablespoon red wine vinegar
Cooking Instructions
- 1.
Position a rack in the center of the oven. Coat a baking sheet with olive oil cooking spray.
2 min
- 2.
Pick through the crabmeat to make sure there aren't any shells. Set aside.
5 min
- 3.
Put the scallions, fresh herbs, mayonnaise, and flaxseeds in a large bowl and stir well to combine. Add the crabmeat and give it a gentle toss.
5 min
- 4.
Place the oats, hemp seeds, and seafood seasoning on a plate. Toss with your fingers to mix.
2 min
- 5.
Form the crabmeat mixture into four 4-inch-wide patties and press into the oat-seed mixture. Transfer to the prepared baking sheet. Mist the tops with olive oil cooking spray and transfer to the oven. Broil for 3-5 minutes until the tops are golden.
10 min
- 6.
Place the romaine in a large bowl along with the olive oil and the vinegar and toss well. Divide the romaine salad among four plates. Top each plate with two crab cakes and serve immediately.
5 min
