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Crab cakes are a classic dish that can easily be adapted to fit a low-carb diet. This recipe combines succulent crab meat with fresh herbs and a crunchy almond flour coating, served with a zesty avocado aioli for dipping.
15 minutes
8-10 minutes
Ingredients:
1 lb Crab meat
2 Eggs
3 tbsp Mayonnaise
1 tsp Dijon mustard
1/4 cup Red onion
1 clove Garlic clove
Pinch of Salt
1 tsp Black pepper
1/4 cup Almond flour
1 medium Avocado
Juice of 1 Lemon juice
2 tbsp Extra virgin olive oil
Instructions:
- In a bowl, mix crab meat with eggs, mayonnaise, mustard, onion, garlic, salt and pepper. Gently fold in almond flour until combined. Form into patties.
- For the avocado aioli, mash avocado in a separate bowl and mix with lemon juice and olive oil to create a smooth mixture.
- Heat a skillet over medium heat and cook crab cakes for about 3-4 minutes per side, or until golden brown and cooked through.
- Serve crab cakes with a dollop of avocado aioli on top.
