2 Tbsp extra virgin olive oil

1 medium egg

¼ raw onion

1 hot green chili pepper

1 red pepper

¼ cup ground walnuts or almonds

1 tsp curry powder

¼ cup ground flaxseed

½ tsp onion powder

1 can crabmeat, flaked and drained

baby spinach leaves

Preheat oven to 325º F. 

 

Finely chop onion, green chili pepper, and red pepper.

 

Heat oil in a skillet over medium heat. Add the onion, green chili pepper, and red pepper; sauté until tender. Allow to cool until warm to touch.

 

Transfer sautéed vegetables to large bowl. Add egg, curry powder, and ground walnuts or almonds to the sautéed vegetables. Mix the crabmeat into the mixture and stir well. Form by hand into four patties. 

 

Line baking pan with aluminum foil. Place crab cakes onto foil.

 

Place ground flaxseed and onion powder in a bowl and mix. Sprinkle “breading” over crab cake patties.

 

Bake crab cake patties for 25 minutes.

 

Serve on a bed of fresh or steamed baby spinach leaves with tartar sauce. Serves 2-4.

 

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