Ingredients:

  • 1 lb (450 g) Jumbo Lump Crab Meat, picked clean
  • 1/4 cup (60 ml) full-fat Mayonnaise
  • 1 Large Egg, lightly beaten
  • 1/4 cup (30 g) Super-Fine Almond Flour
  • 1/4 teaspoon (1.25 ml) Xanthan Gum
  • 2 tablespoons (30 ml) Fresh Parsley, finely chopped
  • 1 teaspoon (5 ml) Dijon Mustard
  • 1/2 teaspoon (2.5 ml) Worcestershire Sauce (or Coconut Aminos)
  • 1 teaspoon (5 ml) Fresh Lemon Juice
  • 1 teaspoon (5 ml) Old Bay Seasoning
  • 1/2 teaspoon (2.5 ml) Fine Sea Salt
  • 1/4 teaspoon (1.25 ml) Freshly Ground Black Pepper
  • 2 tablespoons (30 ml) Avocado Oil or Ghee, for cooking

Instructions:

  1. Prep the Crab: Carefully check the lump crab meat for any remaining shell fragments. Place the clean crab meat into a large bowl and set aside. Do not flake or break the lumps.
  2. Combine Wet Ingredients: In a medium bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, lemon juice, Worcestershire sauce (or aminos), parsley, Old Bay, salt, and pepper until completely smooth.
  3. Mix Dry Binders: Sprinkle the super-fine almond flour and xanthan gum over the wet mixture. Whisk until just incorporated. The mixture should be thick and glossy.
  4. Incorporate the Crab: Gently pour the binder mixture over the reserved crab meat. Using a rubber spatula, GENTLY FOLD the mixture until the crab is just coated. The goal is to minimise filler and keep the lumps intact.
  5. Form and Chill: Using a 1/4-cup measure or scoop, portion the mixture into 8 equal-sized cakes. Gently flatten them slightly and place them on a parchment-lined baking sheet. Refrigerate the formed crab cakes for a minimum of 30 minutes to firm up the binders.
  6. Heat the Fat: Heat the avocado oil or ghee in the large skillet over medium-high heat until shimmering.
  7. Sear the Cakes: Working in batches, carefully place the chilled crab cakes into the hot pan. Cook for 4 to 5 minutes undisturbed, until a deep golden-brown crust forms on the bottom.
  8. Flip and Finish: Carefully turn the crab cakes using a thin fish spatula. Reduce the heat slightly to medium and cook for another 4 to 5 minutes until the other side is golden and the cakes are heated through.
  9. Serve: Remove from the pan and serve immediately with chosen accompaniments, such as Avocado-Lime Aioli.