Sort ingredients
conszp
QR Code
Listen
Pdf
In a medium bowl, lightly whisk the egg with a fork. Add the crab meat. Mix well with a fork, pressing on the crab meat with the fork and breaking up any large pieces.
Mix in the mayonnaise, mustard, garlic, kosher salt, thyme, and cayenne pepper. Then, mix in the parsley and almond flour.
Use a ¼ cup scoop to portion out six portions of the mixture. Use your hands to form the portions into six ½-inch-thick patties.
Place the patties on a platter lined with wax paper. Cover them loosely with plastic wrap and refrigerate them for at least one hour.
Heat the butter and olive oil in a large nonstick skillet over medium heat for about 3 minutes. Add the crab cakes. Cook them for about 4 minutes without moving, until you can tell by their edges that the bottoms are browned.
Carefully flip the cakes using two spatulas. Very gently press on their tops to slightly flatten them, then cook them on the other side until browned, about 3-4 more minutes. Remove them to a plate lined with paper towels and serve.