Dill Crab Cakes

Preparation Time:21 minutes
Cooking time: 1 hour
Servings: 12
12 oz crab meat, canned
4 tablespoons fresh dill
1 teaspoon salt
½ teaspoon cilantro
1 tablespoon turmeric
3 tablespoons almond flour
¼ cup mashed green peas
1 teaspoon olive oil
1 large egg
1 teaspoon lemon juice
1. Put the canned crab meat in a blender. Add the fresh dill, salt, cilantro,
turmeric, and almond flour.
2. After this, add the mashed green peas, beat the egg, and sprinkle the
mixture with the lemon juice. Pulse for 2 minutes or until you get a smooth
3. Make balls from the crab meat mixture and flatten them into the shape of
cakes. Pour the olive oil in the slow cooker. Put the crab cakes in the slow
4. Close the lid and cook the crab cakes for 1 hour on HIGH.
5. Turn them into another side after 30 minutes of cooking. Remove the
excess fat from the cakes and serve. Enjoy!
Nutrition Value:calories 45, fat 1.5, fiber 1, carbs 2.3, protein 6

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