Clean Crab Cakes with Creamy Cucumber Sauce

These clean eating crab cakes are packed with flavor and protein, making them a perfect choice for a healthy seafood dinner. The creamy cucumber sauce adds a refreshing touch that complements the savory crab cakes beautifully.

Ingredients:

• 1 lb lump crabmeat, drained
• 1/2 cup almond flour
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped green onion
• 2 cloves garlic, minced
• 1 large egg, beaten
• 2 tbsp Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Old Bay seasoning
• Salt and pepper to taste
• 1/4 cup olive oil, for frying
• 1 cucumber, peeled and grated
• 1/2 cup plain Greek yogurt
• 1 tbsp chopped fresh dill
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

Crab meat, almond flour, garlic, egg, Greek yogurt, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper should all be mixed together in a large bowl

Mix everything together well

Make small patties out of the mixture that are about 2 inches across

Set a pan on medium heat and add the olive oil

As you fry the crab cakes, do them in groups of three or four at a time, until they are golden brown and fully cooked

Move to a plate lined with paper towels to drain off extra oil

Grate the cucumber and mix it with Greek yogurt, dill, lemon juice, salt, and pepper in a different bowl

This will make the creamy cucumber sauce

Warm up the crab cakes and put the creamy cucumber sauce next to them

Have fun