Ok so my blogging this week has been less than par, but at least I have a great recipe to share! K and I love pretty much all things seafood, so the first time I made these it was a recipe I could keep! This time I decided to add a little kick to them and change it up since K has been requesting something different. These are so easy to make and healthy at the same time.
Sundried Tomato Crab Cakes
1/2 c. Panko Bread Crumbs
2 Tablespoons Greek Yogurt
1/4 c. Diced Sundried Tomatos (I will probably add more next time)
1 Tablespoon Water
1 Tablespoon Lime Juice
Hot Sauce (To Taste)
Salt and Pepper
1 lb Crab Meat (We Use Imitation)
2 Large Egg Whites
Preheat oven to 425 degrees. Mix together all ingredients and combine well; this will help them bake evenly. Next shape them into 8 equal sizes cakes. I used an ice cream scooper for this. Place on a pan lighty greased with Pam or olive oil. Bake for 10 minutes, then flip and bake for another 10 minutes or until browned.
We enjoyed our crab cakes with quinoa and California blend veggies. Yum!
The Country Wife