Crab cakes remind me of the cocktail parties my grandparents used to have where they would make me and my friends wear polos and pearls and serve their friends appetizers on little plates.
Before you think “wow that sounds stuffy” – it was hilarious and fun and half of the time we just stood in the kitchen and ate all the food, specifically, the crab cakes.
Traditionally, crab cakes are made with lots of mayo and breadcrumbs but these healthier crab cakes were made with almond flour to make them gluten free. They still brown up nicely and have a great texture and “bready” consistency.
My only requirement for crab cakes is Old Bay. There is no substitute. You need Old Bay to make crab cakes: case closed. Surprisingly, these are a snap to make. All you need is a can of lump crab meat, a bowl, and a well-oiled skillet.