ASIAN SPICY LEMONGRASS CRAB CAKES

Savory, tangy, spicy and acidic...all the flavors of Thailand, Vietnam and Myanmar rolled up into an amazing crab cake. No gluten, no oil, not carbs totally Lean & Green and Ketofabulous plus it is just AMAZINGLY delicious!

I serve it over a bed of my Asian "Slaw"... you cant go wrong!!!

For our 5:1 friends (1/2 leanest protein and 1 condiment)

2 servings Steps 3

ingredients

8oz FRESH crab meat (lump or claw) DO NOT USE IMITATION CRAB

0.5 oz Chopped cilantro

0.5 oz Chopped ginger

0.5 oz Chopped lemongrass

2 cloves chopped garlic

2 spring onions

0-3 Thai (or 1 Jalapeno) chili**

1 lightly beaten egg

**just depends on how spicy you like it!

directions

1. Grab a medium size bowl and combine all of the ingredients and mix until it is sticky

2. Form 2 ounce patties about ¾ to 1 inch thick

3. Bake at 350° for 20 minutes

These also make GREAT appetizers!

I serve this over my warm Asian “slaw”