I’m feeling very fortunate to be spending most of this summer in Maine - and we have really been embracing the seaside cuisine - lobster and crab have become a part of our regular diet. The other day we had very little in our fridge for dinner, except for crab, some salad greens, avocado and some tomatoes. These crab cakes came together in no time, but they were so fresh and delicious. I baked them but you can also pan sear them for that extra crisp crust. Enjoy these over greens with a good squeeze of lemon juice, some olive oil and sea salt and it’s the perfect meal!
Ingredients:
(Makes 6 crab cakes)
1 lb of fresh, lump crab meat
1 egg, beaten
½ cup almond flour
¼ cup parsley, chopped
1 tbsp Dijon mustard
Juice from ½ a lemon
½ tsp salt
¼ tsp pepper
Directions:
Preheat oven to 450 degrees
Grease a baking sheet with olive oil, avocado oil, or butter
Drain your crab meat and put into a large bowl. Add in all other ingredients and mix until well combined.
Form 6 crab patties and place them on the baking sheet. Drizzle the tops with olive oil.
Bake for 12 minutes
Note: Alternatively, you can pan sear for 3-4 minutes per side in olive oil, avocado oil, or butter over medium heat
