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Introduction

Followed the recipe on the back of the can of crab meat, substituting the almond flour in place of bread crumbs, and fried in coconut oil.

Followed the recipe on the back of the can of crab meat, substituting the almond flour in place of bread crumbs, and fried in coconut oil.

Number of Servings: 8

Ingredients

2 (8oz) cans Chicken of the Sea premium crab meat - jumbo lump

1 egg, beaten

1 tbsp mayonaise

1 tsp mustard

1 tsp Worcesteshire

1 tsp dry mustard powder

1 tsp seasoning suitable for seafood (I used Kirkland Organic so salt seasoning)

1/2 tsp. lemon juice

3/4 cup almond flour



Tips

Grind a little sea salt on the still hot crab cakes while they are hot and draining on paper towels. Brings out the flavor!

Directions

Combine all ingredients except crab meat and flour. Mix well then add crab meat. Mix thoroughly, breaking apart the crab meat with a fork as you mix. Gentle fold in flour. Form 8 palm sized crab cakes. Pan fry in butter or coconut oil (not accounted for in nutrition info). Drain on paper towels. Nutrition info is per crab cake.



Serving Size: Makes 8 crab cakes



Number of Servings: 8



Recipe submitted by SparkPeople user DJENSENAK.



