2 T EVOO (extra virgin olive oil)
½ red bell pepper, finely diced
¼ yellow onion, finely chopped
2 T finely minced fresh green chili pepper or to taste
¼ cup ground walnuts
1 large egg
1 ½ tsp curry powder
½ tsp ground cumin
Fine sea salt to taste
1 6-oz can crabmeat, drained and flaked
¼ cup ground flaxseeds
1 tsp onion powder
½ tsp garlic powder
Baby spinach or mixed salad greens
Tartar sauce (optional)
Preheat oven to 325ºF. Line a baking sheet with parchment paper.
Transfer the vegetables to a large bowl. Stir in the walnuts, egg, curry powder, cumin, and a dash of sea salt.
Mix the crabmeat into the mixture and stir well. Form in 4 patties and transfer to the baking sheet.
Stir together the ground flaxseed, onion and garlic powder in a small bowl. Sprinkle the “breading” over the crab cakes.
Bake the cakes until lightly browned and heated through, about 25 min.
Serve on a bed of fresh spinach/greens.