Ingredients

The following ingredients have 4 Servings
  • 1 egg (lightly beaten)
  • 8 oz fresh lump crabmeat (gently picked through and shells removed)
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced fresh garlic
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup parsley (chopped)
  • 1/2 cup blanched finely ground almond flour (blanched finely ground)
  • 2 tablespoons butter
  • 2 tablespoons olive oil

Instruction

  • In a medium bowl, lightly whisk the egg with a fork. Mix in the crabmeat. Mix well with a fork, pressing on the crab meat with the fork and breaking up any large pieces.
  • Mix in the mayonnaise, mustard, garlic, kosher salt, thyme, and cayenne pepper. Then Mix in the parsley and the almond flour.
  • Use a 1/4-cup scoop to portion out six portions of the mixture. Use your hands to form the portions into six 1/2-inch-thick patties.
  • Place the crab cakes on a platter lined with wax paper. Cover loosely with plastic wrap and refrigerate for at least one hour.
  • Heat the butter and olive oil in a large nonstick skillet over medium heat, about 3 minutes. Add the crab cakes. Cook them for about 4 minutes without moving, until you can see on the edges that the bottoms are browned.
  • Carefully, using two spatulas, flip the crab cakes. Very gently press on their tops to slightly flatten, then cook on the other side until browned, about 3-4 more minutes. Remove them to a plate lined with paper towels, then serve.