15 gluten-free crackers (30g), such as “Crunch Master”
2 tablespoons lemon juice
1 tablespoon mayo or avocado mayo
½ teaspoon dry mustard
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt
8 oz lump crab meat, picked over
¼ cup scallions, chopped
¼ cup red bell pepper, diced
1 teaspoon coconut or avocado oil
4 gluten-free rolls (If you do not need to avoid gluten and want to bump up the protein count you can use the Dr Zak's high protein bagels)
4 tablespoons guacamole
- In a mini-blender, process crackers to fine crumbs and set aside.
- In a medium bowl, whisk together the egg, lemon juice, mayo, dry mustard, garlic powder, onion powder and salt. Fold in the crab, crumbs, scallions and bell pepper.
- Shape into 4 patties.
- Heat oil over medium heat, place patties in pan and cook about 4 minutes per side on medium-low, or until center is cooked through.
- Place crab cake inside a roll, top with guacamole, and serve
Yield: 4 servings
Serving Size: 1 slider
Prep Time: 20 min
Cook Time: 8 min