Ingredients
Prep
- 3 can lump crab meat 6oz
- 1/4 C rice flour
- 3 green onions
- 1/4 C Greek yogurt
- 1 t apple cider vinegar
- 1 egg
- 1 t Worcestershire sauce
- 1 t dry mustard
- 1 T lemon juice
- 1/2 t garlic powder
- dash cayenne pepper
- 1/2 C olive oil
- 3 sweet potatoes
- 2 T olive oil
On Cooking Day
- 16 oz frozen broccoli
Instructions
To Assemble
- Combine first 12 ingredients in a bowl and combine with your hands. Pat into 4-inch patties and place in a plastic lidded container.
- Cut sweet potatoes into wedges and place in a plastic zipper bag. Drizzle with olive oil. Zip to seal and squish around to mix.
To Cook
- Pour sweet potatoes into slow cooker and cook on low for 8 hours.
- Remove crab cakes from container and place on a cookie sheet sprayed with non stick spray. Bake 20 minutes at 350 degrees or until browned. If you’d like, broil 1 minute on each side when cooked to get a nice brown color in each side.
- Cook broccoli according to package directions.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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