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.
- 1/2 pound lump crab meat
- 4 tbsp mayo (I used Primal Kitchen)
- 1/2 cup almond flour
- 1 egg
- 2 tbsp freshly chopped parsley
- 1/2 tbsp Old Bay Seasoning
- 1 tbsp olive oil or avocado oil
- In a large bowl, combine crab, mayo, almond flour, egg, parsley and Old Bay seasoning, mixing gently but evenly.
- Form in to patties (I like to make into about 8 smaller patties but you can also do 4 larger ones)
- In a large skillet, heat the olive avocado or olive oil on medium-high heat
- Cook the patties for 3 minutes on each side or until golden brown
- Serve immediately
- These are great topped with tartar sauce or some sriracha mayo!