Crab Cakes with Lemon Aioli

170 calories
20g
protein
8g
fat
4g
net carbs

Yields: 4 servings

Crab Cake

  1. 1 bag Quest® Sour Cream & Onion Protein Chips
  2. Nonstick cooking spray
  3. 14 cup red bell pepper, finely chopped
  4. 8 ounces fresh lump crab, drained
  5. 4 tablespoons low-fat mayonnaise
  6. 2 teaspoons Worcestershire sauce
  7. 1 teaspoon Old Bay Seasoning
  8. 1 12 tablespoons coconut oil

Aioli

  1. 12 scoop Quest® Multi-Purpose Mix Protein Powder
  2. 2 tablespoons low-fat mayonnaise
  3. 2 tablespoons water
  4. 1 tablespoon lemon zest
  5. 2 teaspoons lemon juice
  6. 14 teaspoon garlic powder
  7. 14 teaspoon black pepper
  8. Pinch of kosher salt

Prep: 15min Cook: 10min

Crab Cake

  1. In a mini-blender, process Quest Protein Chips™ to powder and set aside.
  2. Coat a small pan with cooking spray. Add bell peppers, and sauté for 3 minutes. Set aside to cool slightly.
  3. In a medium bowl, stir together mayonnaise, Worcestershire sauce, Old Bay Seasoning, and chip powder. Carefully fold in bell peppers and crab meat.
  4. Using your hands, form four crab cakes.
  5. In a large pan, heat coconut oil until hot.
  6. Add crab cakes and cook approximately 2 to 3 minutes on each side, or until golden brown.

Aioli

  1. In a small bowl, stir together Quest Protein Powder®, mayonnaise, water, lemon zest, lemon juice, garlic powder, black pepper, and salt.
  2. Spoon 2 tablespoons of aioli over each crab cake, and serve.

Serving Size: 1 crab cake with 2 tablespoons of aioli

  • Calories: 170
  • Protein: 20g
  • Fat: 8g
  • Net Carb: 4g
  • Fiber: 1g
  • P/CAL: 47%