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Cauliflower and Ricotta Crab Cakes
Metabolic Reset Recipe- Carbohydrates: 5 grams; Protein: 2 portions
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Servings
Ingredients
Servings
Ingredients
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Rating: 0
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Instructions
  1. In a small saucepan, steam or boil the cauliflower until very tender (it must be soft enough to mash with a fork). Remove from the heat, drain any excess water, and transfer cauliflower to a small mixing bowl.
  2. Prep your crab meat by making sure it's in thin, stringy pieces with no clumps. Use your hands to squeeze any excess water out of the crab meat. Add the crab meat, ricotta, and all of the spices to the cauliflower. Mix well to combine and adjust spices to your taste.
  3. Heat a saute pan to medium and add your cooking oil. Divide the crab cake batter into three portions. Use your hands to form each portion into a circular disc, like a small cookie. Place the three cakes into the oiled pan.
  4. Frequently check the bottom of the crab cakes, using a spatula. Flip the cakes when the bottom is browned and crispy. Brown the other side, then remove from the heat.
  5. Serve the crab cakes on a bed of chopped green leaf lettuce. Dress your salad with a squeeze of fresh lemon juice, and some more fresh minced herbs, such as parsley and chives.

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