Crab cakes with almond crumb
Mayonnaise binds these where breadcrumbs usually would, which means there is nothing in them but crab and fat — and it is also why they must be chilled before they meet a pan.
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Ingredients
For the whole dish · serves 2
- White crab meat11 oz
- Almond flour1¾ oz
- Mayonnaise1½ oz
- Egg1
- Lemon1
- Butter¾ oz
- Scallion2
- Dijon mustarda teaspoon
- Cayenne peppera pinch
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
+3g net · 101 kcal · 10 min · together 7g net, 621 kcal
Method
6 steps · 30 minutes
- Pick through the crab with your fingers for shell, however good the tub claims to be.
- Squeeze the meat gently in a clean cloth. Wet crab makes cakes that collapse, and this is the step everyone skips.
- Fold everything together with a fork, keeping the crab in lumps rather than working it smooth.
- Shape them and chill for 20 minutes. Without a binder of flour, cold is the only thing holding them together.
- Fry them in the butter over a medium heat, 3 minutes a side, and turn them once with a fish spatula and some conviction.
- Lemon at the table rather than in the mix, so the crab tastes of crab first.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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