Ingredients
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12 oz cooked crab
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½ cup cooked and mashed sweet potato
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¼ cup red bell pepper , chopped
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¼ cup green onion , thinly sliced
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1 egg , lightly beaten
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1 tsp garlic , minced or chopped
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1 tbsp parsley , chopped
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1 tbsp lemon juice
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1 tsp creole seasoning
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⅛ tsp pepper
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1 cup panko bread crumbs
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3 tbsp coconut oil
Instructions
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Stir together all ingredients except for the oil and breadcrumbs.
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Shape into 3″ patties (1/3 cup), then coat in breadcrumbs.
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Heat half the coconut oil on medium heat.
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Cook crab cakes 2-3 minutes per side.
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When refilling skillet, it’s best to wipe with paper towel and then add more oil.
Healthy Eating Plans:
For the 21 Day Fix or Ultimate Portion Fix: The entire recipe is 3 red containers, 3 yellow containers, .5 green containers, and 9 teaspoons of oil (if frying). I give you the counts for the entire recipe so it’s easier to recalculate if you change any of the ingredients.
If you make 12 crab cakes, your container counts for two cakes will be 1/2 red container, 1/2 yellow container, a negligible amount of green, and 1 1/2 teaspoon.
Weight Watchers This recipe is 6 Blue Plan Points | 7 Green Plan Points | 5 Purple Plan Points per Serving
2B Mindset: This recipe is perfect for lunch–just add some protein and veggies!
Nutrition
Calories: 218kcal | Carbohydrates: 17.4g | Protein: 15.3g | Fat: 9.6g | Saturated Fat: 6.5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 84mg | Sodium: 488mg | Potassium: 338mg | Fiber: 1.6g | Sugar: 2.7g | Vitamin A: 850IU | Vitamin C: 27.2mg | Calcium: 80mg | Iron: 2.2mg
By Tiffany Gush
Adapted from Mycrazygoodlife.com
