A savory, rich crab cake with none of the carbs, this keto crab cake recipe brims with sweet delicate lump crab meat. Perfect for a date night or special occasion at home. Also Whole30 and paleo-friendly.
Heat a medium skillet on medium heat with olive oil
Add peppers, onions, and garlic to pan and cook until translucent (~3 minutes). Remove from heat and set aside.
Put crab meat into a large bowl. Use your hands to feel for shells. Remove if necessary.
Mix eggs and mayo in a small bowl
Add salt, pepper, parsley, Old Bay, lemon juice, mustard, onion/pepper/garlic and egg/mayo mix to crab meat. Mix to fully incorporate.
Add almond flour and mix (the purpose of the almond flour is to hold the crab cake together when you form a patty in your hand. This was enough for me, but if you want more hold, simply add 1 tbsp at a time)
Form crab cakes and allow to chill for 20-30 minutes
Wipe the pan used for onions, pepper and garlic
Heat the pan to medium with about 1/2 inch of olive oil
Cook crab cakes until browned on both sides (3-4 minutes per side)
This made 10 large crab cakes. I put two on the plate with easy asparagus and a quick tartar sauce.