Author: Peggy Garbe
Ingredients:
Crab Cakes:
- 1 lb. lump crab meat
- 1 tablespoon Dijon mustard
- 1 egg
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon cayenne
- 1 teaspoon sriracha
- 1/2 cup panko
- 1 1/2 tablespoons Spiceology Really Ranch Salt-Free Seasoning
Cajun Apple Slaw:
- 3 cups shredded green cabbage
- 1 apple, julienned
- 2 tablespoons sunflower seeds
- 2 scallions, cut into rings
- 2 tablespoons parsley, finely chopped
- 1 tablespoon lemon juice
- 1/4 cup non-fat Greek yogurt
- 1 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon onion powder
- 1 tablespoon honey
- 1 tablespoon Spiceology Black Magic Salt-Free Seasoning
Roasted Sweet Potato Puree:
- 1 sweet potato, large diced
- 1 teaspoon olive oil
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon cayenne
- 1/2 cup almond milk
Instructions:
For Sweet Potato Puree:
- Preheat oven to 425 F.
- In a medium bowl, toss sweet potato in olive oil, onion powder, chili powder, and cayenne. Spread onto baking sheet in a single layer.
- Bake for 15-20 minutes, or until sweet potato is tender and golden brown. Let cool slightly.
- Add sweet potato to a blender, along with almond milk. Puree until smooth.
For Crab Cakes:
- Preheat oven to 400 F and spray a baking sheet with non-stick spray.
- In a medium bowl, combine crabmeat, Dijon, egg, lemon juice, Worcestershire sauce, cayenne, sriracha, panko, and Really Ranch seasoning. Gently toss together until mixture binds (may need to add more panko, if necessary).
- Portion mixture into 2 oz. patties and line onto baking sheet in a single layer.
- Bake for 15-20 minutes, or until golden brown – flipping once halfway through cooking time.
For Slaw:
- In a large bowl, toss together cabbage, apple, sunflower seeds, scallions, parsley, and lemon juice.
- In a small bowl, whisk together Greek yogurt, apple cider vinegar, Dijon, onion powder, honey, and Black Magic seasoning.
- Add dressing to cabbage mix and toss to coat well.
