NUTRITIOUS RECIPES

Maryland Style Crab Cakes with Veggie Shreds

Makes 8 Serving(s)

Ingredients

1 can lump crabmeat
2 cups Panko breadcrumbs
2 ounces egg substitute
1 teaspoon extra virgin olive oil
½ onion, diced
1 tablespoon minced garlic
1 tablespoon whole grain or Dijon mustard
1 bunch scallions, white and light green parts only, thinly sliced
1 lemon, zested
1 tablespoon Old Bay seasoning mixture
2 tablespoons mayonnaise
½ cup Veggie Shreds Parm, Mozz, Romano Flavor (or simply substitute the Veggie Shreds with your favorite Galaxy product)

Directions

Preheat oven to 400 degrees.

In a sauté pan, heat olive oil over medium heat. Add the diced onion and garlic and cook until lightly colored. Remove and cool.

In a bowl, add together the remaining ingredients. Add the onion and garlic mixture.

Let the mixture sit for 15 minutes to soften. If the mixture is too dry still, add a touch more mayonnaise.

Form into patties. Place on a nonstick cookie sheet or sheet pan, and place in the oven. Cook for approximately 12 minutes, and then flip, using a spatula. Finish cooking for another 5 minutes. Serve warm.

Chef’s Note: To add some spice, you may add up to ½ tsp. of cayenne pepper to the mix.