Crab Cakes (Keto Friendly)

I miss the crabs out in Maryland (shoutout to Landover). I decided to make some crab cakes! However; this version is all crab meat and less of the filler items such as bread crumbs. I used almond flour so this is a keto friendly recipe.

Ingredients:

• Crabmeat (16 ounces)
• Mayo (about 3/4 of a cup)
• Spicy Mustard (1.5 tablespoons)
• Old Bay Seasoning
• Almond Flour (1/4 a cup)
• Chopped Red Onion
• Parsley (I used dried)
• Salt and Pepper

Optional Remoulade Sauce:

• Mayo (3 tablespoons)
• Pickle Juice (1 tablespoon)
• Minced Garlic (half a tablespoon)
• Old Bay Seasoning
• Paprika Seasoning
• Black Pepper

*Season to your preference

Directions:

Combine mayo, spicy mustard, and all seasonings listed EXCEPT for almond flour and crabmeat. Taste it to see if it needs any adjustment. Add in the almond flour and crabmeat. Mix together but make sure to not mash the crabmeat too much because the lumps are what make the crab cake really good. 

Place the crab cakes on a baking sheet and bake on 350F for about 20-30 minutes depending on your oven and size of crab cakes. (I suggest baking over frying because these are mostly crab meat. They will fall apart unless you add a lot of breadcrumbs, etc. to hold them together.)

Bone Apple Tea! These cakes are delish!

Namaste,

T. Singleton