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Maryland-style crab cake with almond flour, two cakes, omit zucchini

average rating is 3 out of 5, based on 150 votes

Get ready to savor the taste of the East Coast with these mouthwatering Maryland-style crab cakes! Packed with succulent crab meat, seasoned to perfection, and gluten-free with a touch of almond flour, this low-carb, high-protein delight is a must-try for seafood enthusiasts and diabetics alike!

Serving Suggestions/Tips:

Serve with a side salad of mixed greens and a light vinaigrette for a refreshing contrast.

Drizzle with a lemon-dill sauce or a creamy avocado-lime dressing to elevate the flavors even further.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Gluten-free Low-carb High-protein Diabetic-friendly Seafood Almond Flour Lump Crab Meat Healthy Fats Keto-friendly Sugar-free Mayo Dijon Mustard Fresh Herbs Low-calorie Omega-3 rich Deliciously Nutritious

Ingredients

8 oz lump crab meat (make sure it's well-drained)
1/4 cup almond flour
1 large egg, beaten
1 tablespoon mayonnaise (preferably sugar-free)
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon Old Bay seasoning (adjust to your taste)
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
1 tablespoon avocado oil (or any cooking oil of your choice)

Directions

In a medium-sized bowl, add the crab meat and check for any shells or cartilage. Be gentle not to break up the crab meat too much.
In a separate bowl, combine the almond flour, beaten egg, mayonnaise, Dijon mustard, lemon juice, parsley, Old Bay seasoning, paprika, garlic powder, onion powder, salt, and pepper. Mix everything well until it forms a cohesive mixture.
Pour the mixture over the crab meat and gently fold everything together until evenly combined. Be careful not to overmix, as you want the crab cakes to be delicate and tender.
Divide the mixture into two portions and shape each portion into a crab cake. You can make them as thick or thin as you like, depending on your preference.
Heat the avocado oil in a non-stick skillet over medium heat. Once the oil is hot, carefully place the crab cakes into the skillet and cook for about 3-4 minutes per side or until they turn golden brown and crispy.
Remove the crab cakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
Serve your scrumptious Maryland-style crab cakes with a side of lemon wedges and your favorite low-carb dipping sauce.