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Crab Cakes with Almond Flour – vegetarian recipe
Stav Kogan

Crab Cakes with Almond Flour

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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Calories: 219
Ingredients Method Nutrition

Ingredients
  

  • 8 oz (225g) Fresh crab meat , shells removed
  • 1 tbsp (15g / 0.53 oz) Garlic , minced
  • 0.25 cups (15g / 0.53 oz) Fresh parsley , chopped
  • 1 large Egg egg (50g / 1.76 oz), slightly beaten
  • 1 tbsp (15g / 0.53 oz) Avocado oil mayonnaise
  • 1 tbsp (15g / 0.53 oz) Mustard
  • 0.5 tsp (3g / 0.11 oz) Kosher salt
  • 0.5 tsp (1g / 0.04 oz) Dried thyme
  • 0.125 tsp (0.3g / 0.01 oz) Cayenne pepper
  • 0.5 cups (48g / 1.69 oz) Almond flour
  • 2 tbsp (28g / 0.99 oz) Butter , for frying
  • Use high-quality lump crab meat: While claw meat is flavorful, lump crab meat provides those beautiful, meaty chunks that make this dish truly restaurant-quality. Gently pick through the meat before mixing to ensure no hidden shell fragments remain.
  • Handle with care and use a wide spatula: Low-carb breading can be delicate. Let the cakes cook undisturbed for the full 6 minutes on the first side so they develop a sturdy, golden crust before you attempt to flip them.
  • Manage your pan heat: Butter can burn easily. Keep your stove at a steady medium heat, and if you are cooking in multiple batches, wipe the pan clean and add fresh butter to prevent leftover almond flour bits from scorching.

Method
 

  1. In a large mixing bowl, gently combine the 8 oz (225g) of fresh crabmeat, 1 tbsp (15g) minced garlic, 0. 25 cups (15g / 0.53 oz) chopped parsley, 1 beaten egg (50g / 1.76 oz), 1 tbsp (15g / 0.53 oz) mayonnaise, 1 tbsp (15g / 0.53 oz) mustard, 0. 5 tsp (3g / 0.11 oz) kosher salt, 0. 5 tsp (1g / 0.04 oz) dried thyme, 0. 125 tsp (0. 3g / 0.11 oz) cayenne pepper, and 0. 5 cups (48g / 1.69 oz) almond flour.
  2. Stir well until the mixture is evenly bound.
  3. Divide the seasoned mixture into equal portions and form 4 tightly packed cakes.
  4. Place the formed cakes onto a plate or baking sheet, cover them gently, and transfer them into the fridge to chill for 1 hour so they hold their shape.
  5. Once the chilling time is complete, melt the 2 tbsp (28g / 0.99 oz) of butter in a large skillet over medium heat.
  6. Place the chilled crab cakes into the heated pan and fry them for 6 to 7. 5 minutes per side, ensuring they develop a beautiful golden-brown crust.
  7. Serve immediately while hot.
  8. Do not skip the chilling process: Because almond flour does not contain gluten, it binds differently than traditional breadcrumbs.
  9. Chilling the patties for a full hour allows the egg, mayonnaise, and almond flour to hydrate and set, ensuring your cakes stay together perfectly in the pan.

Nutrition

Calories: 219kcalCarbohydrates: 4gProtein: 13gFat: 17g

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