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Flaxseed Crab Cakes

Flaxseed Crab Cakes 2.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Dinner in Minutes Dec 4, 2013

I'm not sure why the return to darkness in the early evening has awakened my appetite for a breakfast-for-dinner entry, but here's one with a twist: ground golden flaxseed, in tidy crab cakes you can bake in the toaster oven.

The ground flaxseed is the only "filler," and it lends a slight nuttiness along with a healthy amount of omega-3 fatty acids. Funny thing is, it doesn't interfere with the crab's flavor. Store the flaxseed in the refrigerator in a zip-top bag.

Serve with roasted red peppers with slivered garlic and olive oil, warmed in the same skillet you used to cook the eggs.


Servings:
2

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

Ingredients
  • 8 ounces lump or jumbo-lump crabmeat
  • 1/4 cup ground golden flaxseed meal (see headnote)
  • 1 teaspoon Italian seasoning blend (may substitute 1/2 teaspoon dried oregano plus 1/2 teaspoon dried basil)
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon freshly ground black pepper

Directions

Preheat the toaster oven to 375 degrees. Line a small baking tray/sheet with aluminum foil.

Use your fingers to pick through the crabmeat, discarding any bits of shell or cartilage. Transfer the crabmeat to a mixing bowl, along with the flaxseed meal, Italian seasoning, oil and salt. Crack 1 of the eggs into the bowl, and stir gently to incorporate.

Form the mixture into 4 crab cakes, each about 3 inches across and 3/4 inch thick, arranging them on the baking sheet/tray as you work. Bake for 8 to 10 minutes; the crab cakes should firm up and brown slightly on top.

Meanwhile, melt the butter in a medium nonstick skillet over medium-high heat. Swirl to coat, then crack the remaining 2 eggs into the pan. Cook until the whites have set but the yolk is still soft enough to run when poked open with a fork. Remove from the heat.

Place 2 crab cakes close together on each plate. Drape one egg over each. Sprinkle half of the pepper on each egg; serve right away.

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Recipe Source

Adapted from "Wheat Belly 30-Minute (or Less!) Cookbook: 200 Quick and Simple Recipes to Lose the Wheat, Lose the Weight and Find Your Path Back to Health," by William Davis (Rodale, December 2013).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 340


% Daily Values*

Total Fat: 22g 34%

Saturated Fat: 7g 35%

Cholesterol: 425mg 142%

Sodium: 950mg 40%

Total Carbohydrates: 5g 2%

Dietary Fiber: 4g 16%

Sugar: 0g

Protein: 33g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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