Feeling crabby? Satisfy your cravings with these scrumptious crab cakes! They hit the spot as-is, but topped with a creamy lemon sauce and a sprinkling of capers, these patties please the palate and provide a pinch of extra nutrition. How? Simple. Stir in a scoop of superfood powder. Baobab, the fruit of Africa’s “Tree of Life,” is a superb source of vitamins and antioxidants that benefit your bod. Talk about catch of the day!
Crab cakes
8 oz. lump crab meat
1 cup panko bread crumbs, divided in half
2 Tbsp. mayonnaise
1 Tbsp. flat leaf parsley, minced
1 tsp. lemon juice
1 tsp. Dijon mustard
1/2 tsp. cayenne powder
1/2 tsp. sea salt
1/2 tsp. black pepper
1/4 cup red bell pepper, finely chopped
1/2 Tbsp. chives, finely chopped
1 egg, beaten
Lemon-baobab sauce
1/2 cup sour cream
1/2 Tbsp. Baobab powder
1 tsp. capers
1/2 lemon, juiced
Pinch of salt
Pinch of pepper
Directions
- In small bowl, combine ingredients for sauce and mix well. Refrigerate sauce.
- In large bowl, combine 1/2 cup of bread crumbs and remaining ingredients except crab; mix well. Add crab meat and combine.
- In shallow bowl, place remaining bread crumbs. Form four patties from crab mixture and coat with bread crumbs. Set on plate and refrigerate for 30 minutes.
- Heat skillet over medium-high heat. Add oil to pan and cook patties about 2-3 minutes on each side, or until golden brown. Top with sauce and fresh chives.
