Crab Cakes

These “breaded” wheat-free crab cakes are incredibly easy to prepare. If served with tartar sauce or other compatible sauce, and spinach or green leafy lettuce, this dish can easily serve as a main course.

Makes 4 servings:

• 2 tablespoons extra-virgin olive oil
  
• ½ red bell pepper, finely diced
  
• ¼ yellow onion, finely chopped
  
• 2 tablespoons finely minced fresh green chile pepper (or to taste)
  
• ¼ cup ground walnuts
  
• 1 large egg
  
• 1 ½ teaspoons curry powder
  
• ½ teaspoon ground cumin
  
• Fine sea salt
  
• 6 ounces canned crabmeat, drained and flaked
  
• ¼ cup ground flaxseeds (can be purchased pre-ground)
  
• 1 teaspoon onion powder
  
• ½ teaspoon garlic powder
  
• Baby spinach or mixed salad greens
  
• Tartar sauce (optional)
  

Directions:

1. Preheat the oven to 325°F. Line a baking sheet with foil.
   
2. Heat the oil in a large skillet over medium heat. Add the bell pepper, onion, and chile pepper and cook and cook until tender, 4 to 5 minutes. Set aside to cool slightly.
   
3. Transfer the vegetables to a large bowl. Stir in the walnuts, egg, curry powder, cumin, and a dash of sea salt. Mix the crabmeat into the mixture and stir well.
   
4. Form into four patties and transfer to the baking sheet.
   
5. Stir together the ground flaxseed, onion powder, and garlic powder in a small bowl. Sprinkle the “breading” over the crab cakes.
   
6. Bake the crab cakes until browned and heated through, about 25 minutes.
   
7. Serve on a bed of spinach or salad greens with a dollop or tartar sauce, if desired.