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Crab Cakes

Crab Cakes

Try serving with store-bought salsa or avocado remoulade (recipe below).

1 pound lump crabmeat
1 tbsp shallots (chopped)
3 tbsp red and/or yellow peppers (diced)
1 large egg or (1/2 cup egg substitute)
1 tsp non-fat plain yogurt
to taste sea salt and ground black pepper

For preparation: 1 cup fine cornmeal

  1. Mix all ingredients in large bowl.
    1. Press into 2” wide round patties.
  2. Dredge in fine cornmeal.
  3. Sauté in extra-virgin olive oil over low flame.

Avocado Remoulade Sauce

2 each ripe avocados
1 tbsp plain yogurt, mayonnaise, or mayonnaise substitute
2 tsp shallots, chopped
1 tsp fresh parsley, chopped
1 tsp fresh chives or green onions, chopped
1 tbsp fresh lemon or lime juice
1 tsp capers, chopped
1 tbsp pickles, chopped
to taste Tabasco or your favorite hot sauce
to taste sea salt
  1. Skin, pit, and mash avocados.
  2. Whisk in yogurt or mayo and lemon juice.
  3. Fold in all remaining ingredients.
  4. Season to taste with sea salt and hot sauce.

See All Holiday Recipes

 

Eat More Vegetables

Eat More Vegetables

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