Name: Oven-baked lump crab cakes with oats and an arugula-tomato salad
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 12 oz (340 g) cooked lump blue crab from a container, drained and picked over for shell; 1 large egg; 1 tbsp light mayonnaise; 2 tsp prepared yellow mustard; 1 tbsp lemon juice, for the cakes; ½ cup (75 g) chopped red bell pepper; ½ cup (50 g) chopped celery; 4 medium scallions (15 g each), sliced thin; 2 tbsp chopped fresh parsley; ½ cup (40 g) rolled oats, pulsed to a coarse crumb; 1 tsp paprika; ¼ tsp celery seed; ½ tsp ground mustard seed; ⅛ tsp cayenne pepper; ½ tsp black pepper, for the cakes; ½ tsp garlic powder; 1 tbsp olive oil, for the sheet and the tops; 6 cups (60 g) baby arugula; 1½ cups (225 g) cherry tomatoes, halved; 1 cup (52 g) sliced cucumber; 1 tbsp olive oil, for the salad; 2 tbsp lemon juice, for the salad; ¼ tsp black pepper, for the salad

Ingredients

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12 oz cooked lump blue crab from a container, drained and picked over for shell
1 large egg
1 tbsp light mayonnaise
2 tsp prepared yellow mustard
1 tbsp lemon juice, for the cakes
½ cup chopped red bell pepper
½ cup chopped celery
4 medium scallions (15 g each), sliced thin
2 tbsp chopped fresh parsley
½ cup rolled oats, pulsed to a coarse crumb
1 tsp paprika
¼ tsp celery seed
½ tsp ground mustard seed
⅛ tsp cayenne pepper
½ tsp black pepper, for the cakes
½ tsp garlic powder
1 tbsp olive oil, for the sheet and the tops
6 cups baby arugula
1½ cups cherry tomatoes, halved
1 cup sliced cucumber
1 tbsp olive oil, for the salad
2 tbsp lemon juice, for the salad
¼ tsp black pepper, for the salad

Method

Nutrition

Estimated

Per 2 crab cakes on about 2 cups of arugula-tomato salad · serving size 1 of 4

Calories234

Total fat	10.8 g
Saturated fat	1.8 g
Sodium	435 mg
Total carbohydrate	14.9 g
Dietary fiber	3.6 g
Total sugars	at least 3.9 g (1 row carries no value)
Protein	20.5 g

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