IP Crab Cakes

Crab cakes (Phase 1-4) serves 4
*1 pound fresh lump crabmeat, picked over for cartilage
*4 egg whites, whisked
*1/2 cup chopped scallions (optional)
*2 tablespoons Walden Farms mayo spread
*1 tablespoon Dijon mustard
*1/2 teaspoon black pepper
*1 IP leek soup packet (dry)
*2 tablespoons olive oil
*Lemon wedges (optional, for serving)
Combine crabmeat, egg, scallions (if using), mayo, Dijon mustard, sea salt, and pepper in a large bowl. Add IP leek soup packet to bind mixture. Refrigerate the mixture until you’re ready to cook.
Heat a large nonstick skillet over medium heat for 2-3 minutes; add oil, and heat until it shimmers. Shape crab mixture into 8 (1-inch-thick) cakes, using 1/3 cup mixture for each; cook, adjusting heat as necessary and gently turning once, until golden brown on both sides (about 5 minutes per side). Serve 2 crab cakes per plate with lemon wedges.

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