These crispy crab cakes are prepared with almond flour for a gluten-free alternative. Plenty of fresh herbs and lemon juice makes these cakes taste healthy and fresh even though they are fried.

Servings: 2
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

6 oz. canned or cooked fresh lump crab meat Order wild seafood from Wild Alaskan Seafood ($15 off with code TRAILTOHEALTH ) or Vital Choice Seafood (5% off with code 1TRAILTOHEALTH5)
2 eggs
1 lemon, juiced
¾ cup almond flour, divided
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons fresh dill
2 tablespoons chives
1 teaspoon sea salt
½ cup coconut oil, for frying

Directions

1. Drain the crab meat. Whisk the eggs with the lemon juice in a small bowl. Gently combine the crab with a ½ cup of the almond flour, garlic powder, onion powder, dill and chives. Add the egg mixture and stir until combined.

2. Stir the remaining ¼ cup of the ground almonds with the sea salt on a large plate.

3. Form eight 3-inch crab cakes by spooning 1/3 cup portions into your hand and squeezing out the excess moisture. Roll into a ball and flatten into a disk. Place on the almond flour mixture and turn over so each side is coated. Set aside and repeat until the entire crab mixture is used up.

4. Heat the coconut oil in a large frying pan over medium-high heat. Line a plate with paper towels and set aside.

5. Once the coconut oil is completely melted and up to temperature, carefully place the formed and dusted crab cakes in the frying pan. Fry until golden brown, about 5 minutes per side. Remove to the paper towel lined plate to absorb excess oil.

6. Serve with Lemon Aioli, and arugula. (Get this recipe and more in my book!)