Crab Cakes with Cucumber and Jicama Salad

Name: Crab Cakes with Cucumber and Jicama Salad
Cook time: 10 min
Yield: 2 Serving(s)
Cuisine: Latin
Ingredients: 6, oz. ,lump crab meat, squeezed very well of any excess water; 2, tsp. ,avocado oil; 1, Tbsp. ,Ideal Protein Broccoli Cheddar Soup Mix; 1/2, tsp. ,hot mustard; 1, Tbsp. ,fresh, chopped dill; , ,hot sauce, to taste (if desired); 1/8, tsp ,salt; 1/2, lemon ,juiced, plus a wedge for serving; 1, cup ,jicama, peeled and spriralized; 1, cup ,English cucumber, spiralized

# 7 Easy

Prep 35m Cook 10m

All the flavor and appeal of gourmet crab cakes over a salad or pasta, without the carbs and mayo!

Ingredients

For 2 Serving(s)

Crab Cakes:

6 oz. lump crab meat, squeezed very well of any excess water
2 tsp. avocado oil
1 Tbsp. Ideal Protein Broccoli Cheddar Soup Mix
1/2 tsp. hot mustard
1 Tbsp. fresh, chopped dill
hot sauce, to taste (if desired)

Salad:

1/8 tsp salt
1/2 lemon juiced, plus a wedge for serving
1 cup jicama, peeled and spriralized
1 cup English cucumber, spiralized

Directions

Mix crab meat, broccoli soup mix, mustard and dill together. Chill in the refrigerator for 20 minutes to overnight to ensure they stay together when baked.
Toss salad ingredients together and set aside.
Preheat oven to low broil. Line a baking sheet with aluminum foil. Brush with avocado oil.
Pack half of the crab cake mixture tightly into a disk shape. Place on aluminum foil and repeat with the remaining mixture.
Broil for 10 min. The tops should be golden brown and crispy. Serve with salad, lemon wedge and optional hot sauce if desired.