Crispy Crab Cakes (Gluten-Free)

Ingredients

• 1 lb lump crab meat
• 1/4 cup almond flour
• 1 egg
• 2 tbsp dairy-free mayo
• 1 tsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• 1 tsp Old Bay seasoning
• 3 tbsp avocado oil for frying

Method

1. 1

   Gently mix crab meat, almond flour, egg, dairy-free mayo, Dijon, parsley, and Old Bay together, being careful not to break up the crab lumps too much.

2. 2

   Form into 8 patties and place on a plate.

3. 3

   Chill in the fridge at least 30 minutes — this chilling time firms up the binder, which is what holds the cakes together in the hot pan instead of falling apart into loose crab and crumbs.

4. 4

   Heat avocado oil in a skillet over medium heat and fry the crab cakes 3-4 minutes per side until golden brown.

5. 5

   Serve with lemon wedges or dairy-free tartar sauce.