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.


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Tested size: 2 servings

  • 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


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.

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