The
Daily
Fix
Test 3
Crab Cakes with Lemon Aioli
NYC's New Added Sugars Warning Rule Goes Into Effect
Tabata squat
4 minutes of muscle-ups
Golden seared crab cakes made with fresh herbs and almond flour, served with a zesty lemon aioli.
New York City becomes the first in the U.S. to require sugar warnings on chain restaurant menus.
Today we’re retesting Test 3 of the How Fit Are You testing series.
The Tabata squats take 4 minutes—20 seconds of work followed by 10 seconds of rest, for 8 consecutive rounds. The 4 minutes of muscle-ups starts immediately after. Muscle-up reps need not be consecutive. Resting between reps is O.K. The total number completed is what counts.
Compare to 250409.
Use your weakest Tabata squat number for your score. E.g. if you squat 20-20-20-20-20-20-20-18 reps, your number is 18. Multiply your Tabata number by the number of muscle-ups completed to determine your score. Then reference the scoring table to determine how many points you earned.
180-284 = 4 points
285-399 = 8 points
400-524 = 12 points
525-659 = 16 points
660+ = 20 points
Post reps for each and score to comments.
Ingredients
For the Crab Cakes:
8 oz lump crab meat (drained and shell-free)
1 egg
2 Tbsp almond flour
1 Tbsp chopped parsley
1 Tbsp chopped green onion
½ tsp Dijon mustard (no sugar added)
½ tsp garlic powder
½ tsp lemon zest
Salt and pepper, to taste
1 Tbsp butter or ghee (for cooking)
For the Lemon Aioli:
2 Tbsp avocado oil mayo (or egg yolk + olive oil if homemade)
1 tsp lemon juice
½ tsp lemon zest
½ clove garlic, finely grated
Salt, to taste
Macronutrients
Protein: 46g
Fat: 32g
Carbs: 3g
Preparation
In a medium bowl, gently combine crab meat, egg, almond flour, parsley, green onion, Dijon, garlic powder, lemon zest, salt, and pepper. Mix carefully to avoid breaking the crab too much.
Shape the mixture into 4 small patties. Place them on a plate and chill in the fridge for at least 20–30 minutes to help them firm up.
Heat butter or ghee in a skillet over medium heat. Once hot, add the chilled crab cakes. Cook for 3–4 minutes per side until golden and crisp. Handle gently when flipping.
In a small bowl, whisk together mayo, lemon juice, lemon zest, garlic, and salt. Chill until ready to use.
Plate the warm crab cakes with a dollop of lemon aioli on top or on the side. Garnish with extra parsley or lemon wedges if desired.
Starting last month, chain restaurants in New York City must display a warning icon next to any food or beverage containing 50 grams or more of added sugars. The policy applies to nearly 4,000 chain locations and aims to help consumers recognize high-sugar items and understand the health risks of excessive sugar intake. Noncompliant restaurants may face fines beginning January 2026.
SUNDAY 251102