This recipe makes it easy to recreate your favorite guilty pleasure appetizer. Full of flavor yet totally junk-free, these babies are packed with lean protein… and served with a side of greens; they’re a full metabolic meal on their own!

Serves: 4

Prep Time: 40 min.

Cook Time: 30 min.

Total Time: 1 hr. 10 min.


  • 2 large russet potatoes, peeled and cut into chunks
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 6 green onions, diced
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh thyme
  • 3 cups white crab meat, drained
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 2 eggs, beaten
  • 1 green chili pepper, seeds removed, diced
  • 2 tablespoons avocado oil
  • 1 1/2 cups chunky tomato salsa
  • 2 limes, cut into wedges


1) Add potatoes to a small saucepan and add enough water to cover the potatoes. Add salt and bring to a boil. Reduce the temperature to low and simmer, covered, for 10-15 minutes, or until potatoes are fork-tender.

2) Drain the water and place the potatoes in a large bowl. Mash potato until smooth with a potato masher.

3) Add green onions, garlic, thyme, basil, and cilantro to a blender and blend until smooth paste forms.

4) Add herb paste to the mashed potato and crabmeat, mustard, chili, egg, and pepper. Mix well. Cover the bowl and chill in the fridge for 30 minutes to firm.

5) Remove the crab cake mixture from the fridge and form small even balls with your hands, approximately 16 cakes. Flatten slightly.

6) In a large skillet, heat oil over high heat. Add the crab cakes and cook for 2-3 minutes on each side or until golden. Repeat until all the cakes are cooked and cooked to an internal temperature of 165 degrees. Split crab cakes between plates, garnish with lime wedges and a few spoons of salsa. Serve over a bed of fresh greens.