I LOVE crab cakes. I mean, I REALLY LOVE crab cakes. The crabbier the better, meaning, less filler, more crab. Most crab cakes are full of breadcrumbs containing unnecessary gluten and refined carbs. This recipes removes all that unwanted filler and makes a crabalicious, super satisfying crab cake! Here are the ingredients you will need to make a real meal for 3-4 people.
Ingredients for cakes:
3 large cans lump crab meat, drained (You can use fresh lump crab meat from your local fishmonger too!)
1/3 cup red bell pepper, small dice
1/3 green onions, small dice
1/2 cup almond flour
2 eggs, whisked
4 tbs mayo ( I like Primal Kitchen or Chosen Foods avocado oil mayo and rumor has it, Costco carries these brands too)
1 tbs mustard
2 tsp Old Bay seasoning
Coconut oil or preferred cooking fat
Ingredients for sauce:
1/4 cup mayo
1/4 cup sour cream
1 tsp mined garlic
1/4 tsp dill
2 tsp lemon juice.
Salt and pepper to taste
Instructions
To make the crab cake mixture, be sure to drain all liquid from the canned lump crab meat, as a matter of fact, squeeze out as much of the excess liquid as you can before adding it to your mixing bowl. I literally squeeze it between my hands while keeping the lumps intact. Once the crab is added to the bowl, add all remaining ingredients EXCEPT the coconut oil or whatever cooking fat you choose.
Next step!
Now here is the fun part. Using your hands, gently mix the ingredients until it is well combined but be careful to try to keep some of those delicious crab lump nuggets intact. This is why you use your hands and not a spoon. The mixture should look something like this.
Next, again using your hands, form into patties. The patties will feel loose but once one side is nicely browned and the egg has a chance to bind the patties together you should be able to flip them over pretty easily. If your patties feel WAY too loose chances are you either didn’t drain enough of the liquid out or you need a little more almond flour.
Cook each patty for about 3-4 minutes per side over medium heat or until each side is a nice golden brown.
I like to serve these with the sauce listed above (literally just all add ingredients to a bowl and mix), my homemade coleslaw and sometimes a baked sweet potato. Yum!
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