Crab Cakes - Gluten Free, Keto, Clean

Made these EASY and HEALTHY super-delicious crab cakes for dinner along with this crispy, roasted, garlic broccoli (a family favorite for over 10 years)!

Here is the recipe for the crab crakes, and the broccoli recipe is linked above and below.

INGREDIENTS:
(Makes 8 - 2 per serving)

1 Pound Lump Crab Meat
1/2 Cup White Onion
1 TBSP Olive Oil
3 TBSP Almond Flour
2 Eggs
2 TBSP Full Fat Greek Yogurt or Mayo
1 TSP Coconut Aminos
1 TSP Yellow Mustard
1 TBSP Dried Parsley Flakes
1 TBSP Old Bay Seasoning


INSTRUCTIONS:

1. Dice 1/2 Cup of White Onion, and brown in a skillet over Medium Heat with 2 Teaspoons of Olive Oil. Remove from the pan and set aside.

2. In a Large Mixing Bowl add the 1 Pound of Lump Crab Meat, then add the Browned Onions.Then add in the Almond Flour, Egg Whites, Avocado Mayo, Coconut Aminos, Yellow Mustard, Dried Parsley Flakes, and Old Bay Seasoning.

3. Stir the mixture until it is thoroughly combined.
Set some Parchment Paper on a Large Baking Sheet to set the uncooked crab cakes onto, and then scoop out roughly 1/8th of the mixture to form each individual crab cake. I used a half cup ice cream scoop. You could also use a 1/3 or 1/2 cup measuring cup.

4. In a Skillet over Medium heat, warm up 2 Teaspoons of Olive Oil, and then add as many Crab Cakes as you can at a time without them touching each other. Cook on each side for about 3-5 minutes or until Golden Brown.

5. Once cooked, serve right away with your choice of a side dish. I served it with Crispy Garlic Roasted Broccoli.

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