Clean Eating Grocery List

These are things I keep on hand so I always have something available for lunch and dinner.

Southern Crab Cakes

Southern Crab Cakes

Yield: Serves 4

Southern Crab Cakes


  • 1 pound fresh lump crab meat
  • 1 egg, whisked
  • 1/2 cup scallions, chopped
  • 2 tbsp sour cream
  • 1 tbsp spicy dijon mustard
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 2 tbsp whole grain breadcrumbs
  • 2 tbsp olive oil
  • lemon wedges


  1. In a large bowl combine crabmeat, egg, scallions, sour cream, mustard, salt, pepper, cayenne. Add enough breadcrumbs to bind the mixture so they can be formed into cakes.
  2. Refrigerate the mixture until ready to cook.
  3. Heat a large skillet over medium-high heat and add olive oil.
  4. Heat until oil shimmers.
  5. Shape crab into 7-8 (1in thick) cakes.
  6. Add formed cakes to heated oil and drop heat to medium.
  7. Cook cakes turning once until golden brown. Approx. 5 minutes per side.
  8. When cooked remove from heat and top with fresh squeezed lemon
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