Updated: Jan 27
Gluten-free and keto crab cakes are made with almond flour instead of breadcrumbs. They are wonderfully crispy and delicious!
Prep Time 15 min | Cook Time 15 min | Breakfast, Lunch, Dinner | Gluten free, keto | Servings: 6 | Calories: 298kcal | Carbs: Per Serving (2 Crab Cakes) 5g
Author: Wild Riot Collective
- 1 egg lightly beaten
- 226g (8 oz) fresh lump crab meat gently picked through and shells removed
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/8 teaspoon cayenne pepper
- 1/4 cup parsley chopped
- 1/2 cup almond flour blanched finely ground
- 2 tablespoons butter
- 2 tablespoons olive oil
In a medium bowl, lightly whisk the egg with a fork, then mix in the crab meat.
Mix well with a fork, pressing on the crab meat with the fork and breaking up any large pieces.
Mix in the mayonnaise, mustard, garlic, kosher salt, thyme, and cayenne pepper and then mix in the parsley and the almond flour.
Use a 1/4-cup scoop to portion out six portions of the mixture. Use your hands to form the portions into six 1.3cm (1/2-inch) thick patties.
Place the crab cakes on a platter lined with wax paper.
Cover loosely with plastic wrap and refrigerate for at least one hour.
Heat the butter and olive oil in a large nonstick skillet over medium heat, about 3 minutes and add the crab cakes.
Cook them for about 4 minutes without moving, until you can see on the edges that the bottoms are browned.
Carefully, using two spatulas, flip the crab cakes and very gently press on their tops to slightly flatten, then cook on the other side until browned, about 3-4 more minutes.
Remove them to a plate lined with paper towels, then serve. You can add sour cream or thick cream.