Prep Time 10 mins
COOK Time 18 mins
1 large egg ¼ c mayonnaise 1 tsp mustard powder 1 tsp Old Bay seasoning ½ tsp white pepper ½ tsp salt 2 tsp coconut aminos, or Worcestershire sauce 1 pound jumbo lump or lump crab meat, fresh or hand picked ½ c almond flour lemon wedges, for serving
Prep Time 5 mins
COOK Time 0 mins
½ cup plus 2 tbsp mayonnaise ¼ cup minced dill pickle, 3-4 spears 1 tbsp fresh dill 2 tsp lemon juice 2 tsp capers 1 tbsp coconut aminos, or Worcestershire sauce ¼ tsp mustard powder ¼ tsp kosher salt ¼ tsp pepper
⭐️ chill the mixture prior to baking, which helps them set ⭐️ use compliant mayonnaise based on dietary restrictions ⭐️ use almond FLOUR, not meal ⭐️ use the freshest, best quality crab meat you can afford
Make the tartar sauce. Combine all ingredients and mix until well combined. Adjust seasoning or lemon juice to taste, then chill 1 hour.
Whisk the egg, mayo, mustard powder, old bay, salt, pepper, and coconut aminos in a large bowl until smooth.
Add the crab meat, then sprinkle the almond flour on top.
Gently toss the mixture with your (clean) hands until just barely combined. It will be wet. Place in the fridge and chill 1 hour.
Portion 1/2 cup mounds onto 2 parchment lined baking sheets (6 crab cakes per sheet, evenly spaced). There's no need to flatten, but you can if you like.
Bake in a 450°F oven for 15-18 minutes, or until the crab cakes are firm and lightly golden brown.
Serve with tartar sauce and lemon slices. Enjoy!!