Crab Cakes - Blush & Blooms

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This past week I made my first attempt at making a crab cakes with cucumber sauce recipe that I found through Clean Eating Magazine. For a first try they ended up being pretty delicious! It takes about 30 minutes to make and is really easy for anyone who is trying to learn how to cook (like me!). When I first started this journey of clean eating I thought it was going to be difficult to find things to eat that was more than just a salad with lemon juice dressing. After googling recipes, using Pinterest, and purchasing Clean Eats, I have found tons of tasty options and it has been so much fun trying new recipes and learning how to cook along the way!

First, the cucumber sauce:

12 fresh chives, cut into 3 or 4-inch lengths
1/2 cucumber peeled, halved lengthwise, seeded and cut into 3 or 4 pieces
2/3 cup plain reduce fat yogurt (the magazine insist on using regular not greek yogurt because it will be too thick)
Sea salt and fresh ground black pepper

In a food processor, puree chives, cucumber, and yogurt. Season with salt and pepper.

Then set aside.

Now for the crab cakes:

Zest of 1 lemon

1 tbsp fresh lemon juice

1 lb cooked lump crab meat, picked over

1 1/3 cups whole-wheat panko bread crumbs

1/2 cup seeded and chopped red bell pepper

5 large egg whites

2 tbsp sunflower or safflower oil

8 large butter lettuce leaves

In a large bowl, combine lemon zest, lemon juice, crab, panko, bell pepper and salt. Stir in the egg whites.

Using damp hands shape the ingredients into 8 cakes, each about 3/4 inch thick.

Use a nonstick skillet to heat, on medium, 1 tbsp oil. Place the cakes, carefully, onto the skillet and cook for about 4 minutes per side or until golden brown.