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Crab Cakes with Spiralized Cucumber and Jicama Salad Recipe

by | Jul 25, 2021 | Phase 1, Recipes | 0 comments


This Ideal Protein approved, crab cake topped summer salad recipe is easy, tastes decadent, and leaves you feeling light and fulfilled.

If you’re meal planning, you can make these crab cakes up to 24 hours in advance, or try doubling the recipe and freezing the second serving for a later date.


1 portion lump crab meat, squeezed very well of any excess water and picked through for shells

1 tsp avocado oil

1 tbsp IP broccoli cheddar soup mix

1/2 tsp hot mustard

1 tbsp fresh chopped dill

Compliant hot sauce for serving (optional)


Mix crab meat, broccoli soup mix, mustard, and dill together.

Chill in the refrigerator for 20 min to overnight to ensure they stay together when baked.

Toss salad ingredients together and set aside.

Preheat oven to low broil.

Line a baking sheet with aluminum foil. Brush with avocado oil.

Pack half of the crab cake mixture tightly into a disk. Place on aluminum foil and repeat with remaining mixture.

Broil for 10 min. The tops should be golden brown and crispy. Serve with salad, lemon wedge, and optional hot sauce

This recipe is from the Ideal Protein cookbook. Available from the clinic online store.

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