Ingredients:
- 1/4 cup almond flour
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon xantham gum
- 1/4 cup Mayonnaise (I use Duke’s squeeze bottle and we love it)
- 1 Tablespoon Dijon mustard
- 1 Egg
- 1 teaspoon Old bay seasoning
- 1 green onion, finely sliced
- 1 Tablespoon Fresh parley, chopped
- 2 14oz can crab meat, drained
- 1.5 teaspoon fresh lemon juice
- Canola oil
Tools Needed:
- Skillet
- Metal slotted spoon
- Mixing bowls (I like these glass ones and these metal ones)
- Whisk
- Measuring cups
- Measuring spoons
- Silicone spatula
- Digital thermometer
- Cutting board
- Paring knife
- Can opener
- Baking sheet lined with parchment paper
- Large ice cream scoop
Directions:
- Put almond flour, Parmesan cheese and xantham gum in a small bowl and whisk until combined. Set to the side.
- Put the eggs and mayonnaise in another bowl and whisk until smooth.
- In a medium sized bowl (I use this metal bowl. It chills well in the refrigerator) add the Parmesan cheese mixture and the drained crab meat. Stir until well combined.
- Add chives, parsley and spices to the mayonnaise mixture. Stir until well combined.
- Add the mayonnaise mixture to the crab and stir until well combined.
- using your ice cream scoop (this creates a uniformed crab cake) place each scoop on your lined baking sheet. Then pat it down to create a crab cake.
- Place baking sheet in the refrigerator for 30 minutes.
- Take your frying pan and pour canola oil oil in it until it’s 1/2 full.
- Heat oil until your thermometer reads 375 degrees.
- Place one crab cake in at a time. Flip over when the sides get a light golden color.
- Let cook for 30 seconds or so and flip over again. Continue doing this until the crab cake is a nice golden color. By continuously flipping I find that it prevents the crab cake from burning and from getting too dark.
- Once the crab cake’s done cooking place a paper towel on a plate and put the crab cake on the paper towel to absorb any excess oil.
- Repeat these steps with the rest of the crab cakes.
- I like to serve my crab cakes on a bed of arugula with my Sugar Free / Keto Cocktail sauce (get the recipe here) and two lemon wedges.
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