Serves: 1
Ingredients:
½ cup sliced mushrooms
2 teaspoons balsamic vinegar
2 teaspoons olive oil
4 ounces crab meat, rinsed and drained
1 egg white (discard yolk or reserve for another use)
2 Tablespoons mashed avocado
1/8 teaspoon each: garlic and onion powder
2 teaspoons fresh squeezed lemon juice
2 teaspoons coconut oil
½ cup cooked rice
- Instructions:
Toss mushrooms in vinegar and oil; sauté lightly in skillet over medium high heat, approximately 5 minutes (alternately, you may skip the sauté and eat the mushrooms raw tossed in vinegar and oil if desired). Transfer mushrooms to serving plate, wipe out skillet and set aside (off the heat) while you prepare the crab cake mixture.
- In a mixing bowl, combine crab meat, egg white, avocado, garlic and onion powder, and lemon juice, stirring until combined. Do not over-mix.
- Return skillet to medium-high heat, add coconut oil to skillet.
- Shape crab mixture into 2 equal patties. Place patties in hot skillet and cook 4 minutes per side. Be very careful turning patties so that they hold together.
- Serve immediately with rice and mushrooms.