This Week's Recipe: Crab Cakes and Sweet Potato Fries!

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Crab Cakes and
Sweet Potato Fries

Calories per Serving: 483
Total Protein per Serving: 25 grams
Total Carbs per Serving: 30 grams
Total Fat per Serving: 29 grams
Saturated Fat per Serving: 3 grams
Total Fiber per Serving: 2 grams

Crab cakes and fries don't have to be unhealthy – not when you make the crab cakes yourself and use sweet potato fries that you bake, not fry. This tasty dinner is a perfect part of your CMWL Modified Plan.

Servings: 4
Estimated Total Preparation Time: 50 minutes

Ingredients
12 ounces frozen store-bought sweet potato fries (available at Trader Joe's and Whole Foods)
1 pound jumbo lump crab meat
1 egg
1 lemon, juiced and zested
2 tbsp mayonnaise
2 tbsp Dijon mustard
1 tsp Old Bay Seasoning
¼ cup fresh chervil, finely chopped (can substitute ¼ cup fresh parsley instead)
1 cup panko crumbs (1/4 cup reserved)
3 tbsp canola oil

Preparation
Bake sweet potato fries per the manufacturer's directions (approximately 20 minutes).

While fries are cooking, place all ingredients in a large bowl and fold to incorporate everything together. When incorporated, form six cakes or patties with the crab mixture. Coat cakes with reserved panko crumbs on top and bottom.

Heat large sauté pan on high heat and add oil. When hot, add crab cakes and sauté until panko crumbs are golden brown, approximately 4 minutes. Flip with a spatula and cook until golden brown on the second side (about 4 minutes more).

Serve crab cakes with sweet potato fries (season with salt, pepper, and a dash of Old Bay seasoning).

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