Whenever I spot crab cakes on a restaurant menu, I tend to order them. They always feel like a special treat. In developing this recipe, I was on a carb sensitive kick, so thought about ways of avoiding breadcrumbs in creating the cakes. These low carb crab cakes use almond flour instead. Serve them with a smoky, spicy mayo as the dipping sauce, which is a quick way to take the flavor combination into something truly sophisticated.
MAKES ABOUT TEN 2-INCH CRAB CAKES
PREHEAT OVEN 400ºF… CREATE THE MIX
1/2 LB crab meat, picked over for cartilage
1/4 CUP celery, diced
2 TB red onion, diced
1 TB parsley, minced
1 TB mayonnaise
1/2 tsp dijon mustard
1 egg, beaten
1/2 tsp salt
pinch cayenne pepper
2 TB almond flour
Combine ingredients in a bowl. If the mixture seems a little wet, add a little more of the almond flour.
MAKE THE CRAB CAKES
crab cake mix
The Good Spoon Vegan Mayo Smoky Spicy (to serve)
Take a small amount in the center of your palm, and roll. Flatten to make roughly 2-inch patties. Place patties on a parchment-lined baking pan. Bake for 10 min, then flip. Bake an additional 10 min till edges are browned and crispy. Serve with a small bowl of the mayo.