Gluten Free Crab Cakes

These delicious, crispy gluten free crab cakes don’t contain any breadcrumbs. Instead of the traditionally used breadcrumbs, I used almond flour. The result is just as crispy and tasty as “regular” crab cakes!

The bonus: these gluten free crab cakes are keto and low carb too.

Ingredients

• 8 oz fresh lump crabmeat, gently picked through and shells removed
• 1 tablespoon minced garlic
• 1/4 cup chopped parsley
• 1 egg, lightly beaten
• 1 tablespoon avocado oil mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dried thyme
• 1/8 teaspoon cayenne pepper
• 1/2 cup almond flour
• 2 tablespoons butter for frying

Instructions

1. In a medium bowl, use a fork to combine the crabmeat, garlic, parsley, egg, mayonnaise, mustard, kosher salt, thyme, cayenne pepper and almond flour.
2. Form into four 1/2-inch-thick cakes, each weighing about 3oz (90 grams).
3. Place the crab cakes on a platter lined with wax paper. Cover loosely with plastic wrap and refrigerate for at least one hour.
4. ...............................................

For full instructions please see : healthyrecipesblogs.com

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