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Servings: 2, Prep Time: 10 min, Cook Time: 30 min
Ingredients
16 oz [454.4 g] Lump Crab Meat
0.5 cup [85 g] Quinoa (uncooked)
1 cup, chopped [149 g] Sweet Red Peppers
1 onion [110 g] Yellow Onions (chopped)
2 tsp [1.2 g] Cajun Seasoning
1 sweetpotato, [130 g] Sweet Potato (cut into 1/8 inch slices )
1 Dash [1 g] Himalayan Pink Salt
2 tbsp [28 g] Avocado Oil
1 oz [28.35 g] Pickles
Directions
Cook quinoa according to packing instructions and let cool. Preheat oven to 400 degrees F ( 205 degrees C).
Slice sweet potatoes and massage with half of the avocado oil.
Season with sea salt and bake for 20-30 minutes.
Mix crab meat, quinoa, red peppers, onion, and cajun seasoning.
Form crab meat mixture into patties and heat a pan over medium-high heat with the remaining avocado oil (removing liquid from patties will help keep them together as they cook).
Add patties to hot pan and cook on each side for 7-10 minutes.
Top crab cakes with pickle slices and a side of sweet potatoes.
Nutrition Info
Calories: 563, Fat: 17g, Carbs: 53g, Protein: 48g, Fiber: 7g, Sugar: 11g
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