I made these crab cakes with Rose for a Facebook video the other day and they were a hit. Instead of using crackers for the breadcrumb, I used almond flour.
This made the crab cakes low carb and gluten free, and you can’t even tell a difference. Serve the crab cakes with creamy homemade tartar sauce and you are all set. Just make sure to buy lump crab meat at Costco, the price is unbeatable!
How To Make Crab Cakes
You need really good crab meat to make crab cakes, look for jumbo lump crab meat in a sealed tin. You can get 1 pound of crab meat at Costco for $25, it’s twice that price at most stores.
First mix the avocado oil mayonnaise in a large bowl with mustard, lemon, herbs, and salt. You want to add just enough mayo to bind the crab cakes together, but not make them to creamy. Add the lump crab meat to the bowl along with 3/4 cup almond flour and gently fold.
You want to keep the crab meat intact, which is why you don’t want to mix to hard. Most crab cakes have lots of breadcrumbs and little crab, no these!
Allow the mixture to rest in the fridge for at least 15 minutes, or a few hours. Preheat a non-stick ceramic pan over medium heat with enough ghee to cover the bottom.
Cook the crab cakes until golden brown on each side, about 4-5 minutes per side.
How Do I Make Crab Cake Sauce?
Making a sauce for crab cakes is really easily. Add equal parts mayonnaise and yogurt to a bowl along with chopped capers, lemon zest & juice, dill relish, and herbs. You want the flavor to bright and acidic, so add more lemon if needed.
I used dairy free yogurt for this recipe, Kite Hill makes a almond based greek style plain yogurt that works really well. The crab cake sauce will last 3 days in the fridge.
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