Gluten-free crab cakes. Experimental recipe, not yet tested.
| 1 | lb crab meat |
| 1 | egg |
| 1 | stalk celery, chopped finely |
| 1 | c raw spinach, cut into chiffonade |
| 1/4 | c ground flaxseed |
| 1/4 | c dijon mustard |
| 1/4 | c vegenaise |
| 1 | tsp dill |
| 1 | tsp salt |
| 1 | tsp granulated garlic |
| 1 | pinch cayenne pepper |
Combine all ingredients. Spray a 24-cup mini muffin tin with nonstick spray. Heat the oven to 350. Portion mixture into tin and bake until firmly set.Categories
Fish, Appetizers, Gluten-Free, Sugar-Free
| Nutrition Facts | ||||||
Serving Size 118.6g |
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Amount Per Serving |
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Calories 183 Calories from Fat
101 |
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% Daily Value* |
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Total Fat
11.2g 17%
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Saturated Fat
1.1g 5%
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Cholesterol
72mg 24%
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Sodium
1050mg 44%
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Total Carbohydrates
5.2g 2%
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Dietary Fiber
2.3g 9%
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Sugars
0.4g |
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Protein
12.2g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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