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Crab Cakes and Green Beans

November 7, 2013 by Dawna Stone

Crab Cakes and Green Beans
Servings
4
Servings
4
Crab Cakes and Green Beans
Servings
4
Servings
4
Ingredients
  • 1pound lump crabpicked over
  • 2large egg whites
  • 2 shallotsfinely chopped
  • 1/4cup finely chopped green or red bell pepper
  • 1/4cup unsweetened almond milk
  • 2tablespoons Dijon mustard
  • 2tablespoons finely chopped fresh Italian parsley
  • 1teaspoon crab-boil seasoning
  • 1teaspoon ground white pepper
  • 2tablespoons oat flour
  • 1tablespoon extra virgin olive oil
  • lemon wedges
  • 1pound fresh green beanscut into 2-inch segments
  • salt
Servings:
Instructions
  1. Crab Cakes: In a medium bowl, combine the crab, egg whites, bell pepper, almond milk, mustard, parsley, crab-boil seasoning, and white pepper until mixed. Divide into 8 small cakes. In a shallow dish, put the oat flour. Lightly coat each crab cake on both sides with the oat flour. In a large skillet over medium heat, heat the oil and swirl to coat the pan. Cook the crab cakes for 8 to 12 minutes, turning once, or until golden. Serve with lemon wedges. Spray large non-stick skillet with olive oil spray. Cook crab cakes on medium heat until golden, turning once (approximately 4-6 minutes on each side).
  2. Green Beans: Clean and cut off ends of green beans. Place in stovetop steamer with boiling water. Steam approximately 4-5 minutes, or until tender. Sprinkle with salt.
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