Ingredients:

▪ 1½ lbs. lump crabmeat

▪ 2 egg whites

▪ 1 tbsp Dijon mustard

▪ 4 tbsp light mayonnaise

▪ 8 tbsp almond flour

▪ ¼ tsp salt

▪ ¼ tsp ground black pepper

▪ 4 cups shredded cabbage

▪ 1 cup thinly sliced red bell pepper

▪ 1 cup thinly sliced jicama or kohlrabi

▪ 1 cup fresh cilantro, chopped

▪ ¼ cup red wine vinegar

Directions:

1. Preheat the oven to 400⁰F.

2. Line sheet pan with parchment or foil. Spray with non-stick spray.

3. Combine the crabmeat, egg whites, mustard, mayo, almond flour, salt, and pepper in a large bowl; mix well. Make 4, (6-ounce) crab cake patties, each about a ½-inch thick.

4. Place on the sheet pan and bake for about 10 to 12 minutes until golden brown.

5. Meanwhile, make the coleslaw. Combine the cabbage, pepper, jicama (or kohlrabi), cilantro, and vinegar in a large bowl; mix well. Refrigerate until ready to serve.

6. For one portion, serve one crab cake with about 1½ cups of coleslaw.

Yield: 4 servings

Per Serving: 1 leanest, 2 healthy fats, 3 green, 2 condiments

Nutrition Facts Per Serving: 320 calories, 37g protein, 13g carbohydrate, 14g fat