Recipe Name crab cakes w/honeydew-strawberry salsa Submitted by dkfeerick Recipe Description from Clean Eating april/may 2011 issue, paleo tweaked Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 15 Ready In (minutes) 35

crab cakes Ingredients Amount Measure Ingredient 16 ounces crabmeat, white 1 teaspoon Dry Mustard 0.5 cups ground almonds 3 large green onions 1 tablespoon Lemon zest 1.5 teaspoons Mrs Dash 1 teaspoon Paprika, smoked 1/8 teaspoon sea salt 1 large eggs 1 large eggs, white only Steps Sequence Step 1 In a large bowl, combine crabmeat, dijon, ground almonds, scallions, lemon zest, Mrs. Dash, paprika, salt, egg and egg white. Gently fold mixture with a rubber spatula to blend 2 To form patties, firmly pack crab mixture into a 1/4 cup measuring cup. Invert crab into your palm and press into the shape of a disk about 1 inch thick. Transfer to a plate and repeat with remaining crab mixture, making about 10 patties. Cover patties with plastic wrap and chill for at least 30 minutes or up to 24 hours. honeydew-strawberry salsa Ingredients Amount Measure Ingredient 1 cup, diced (approx 20 pieces per cup) honeydew melon 1 cup, sliced strawberries 1/2 cup, chopped Red onion, diced 1 pepper Jalapeno pepper, sliced 1 1/2 tablespoons lemon juice, fresh 1 dash sea salt Steps Sequence Step 1 In a medium bowl, combine all salsa ingredients. Stir gently to combine. May be made up to 4 hours ahead. Cover and chill, bring to room temp before serving.