Crabless Cakes in Clouds
Feeling adventurous? The Crabless Cakes in Clouds are a light and crispy delight that will satisfy your cravings. Featuring a fluffy egg white base and savory crabless cakes, this dish is perfect for a quick weeknight dinner or a stunning weekend brunch. Serve it with creamy avocado sauce for an unforgettable meal.
Equipment
- Baking Sheet
- Oven
- Blender
Ingredients
- 4 large Eggs separated
- 1/4 cup Pecorino Romano Cheese finely shredded
- 1 package Gardein Mini Crispy Crabless Cakes 10 pieces
- 1 cup Greek Yogurt plain
- 1 large Lemon juiced
- 1 large Ripe Avocado
- 1/4 teaspoon Garlic Powder
- to taste Kosher Salt and Pepper
Instructions
- Preheat your oven to 425 degrees Fahrenheit. This is crucial for ensuring those egg whites puff up beautifully.
- Line a baking sheet with parchment paper and set it aside. This will prevent any sticking and make cleanup a breeze.
- In a blender, combine Greek yogurt, the juice of one lemon, the ripe avocado, and garlic powder. Blend until the mixture is smooth and creamy, then set it aside while you prepare the cakes.
- Next, prepare the Gardein Mini Crispy Crabless Cakes as suggested on the package. Once cooked, keep them warm.
- In a large mixing bowl, beat the egg whites until stiff peaks form. This usually takes about five minutes, but you'll know they're ready when you can turn the bowl upside down without them slipping out!
- Gently fold in the pecorino romano cheese. Take care not to deflate the egg whites too much; you want to keep the mixture light and airy.
- Spoon six mounds of the egg white mixture onto the lined baking sheet, each about 1/3 cup and shaped to three inches in diameter. Form a well in the center of each mound, making space for the crabless cakes.
- Bake the egg whites in the preheated oven for three minutes. This initial bake helps them set.
- After three minutes, carefully place a crabless cake into the center of each egg white mound. Return the tray to the oven for an additional three minutes to finish cooking.
- Once done, remove the tray from the oven. Gently lift the mounds from the parchment paper and serve them warm topped with the avocado sauce and a sprinkle of vibrant diced red bell peppers for color.