Getting Crabby Over Here

Over the weekend we were finally able to find lump crabmeat and I was more than thrilled because it meant we would be able to have the long craved and awaited crab cakes. These are the keto version, which is simply a ketofied version of my regular crab cakes.  From start to finish this is about a 30 minute process that tastes like so much more time and love went into it.

Again I apologize for using this song. I am sorry that once I hear something it sticks in my brain and comes out at inopportune times.

Crab cakes 

1 pound lump crabmeat, rinsed, shredded a little, and picked through for any residual shell pieces.

3 tablespoons minced onion

3 tablespoons minced celery

1 tablespoon minced red pepper* optional

1/4 cup almond flour (or 1 tablespoon flour for a non keto version)

1 egg, beaten

2 teaspoons mayonnaise

1 teaspoon  Captain Anderson's Seafood Blend* or 1 teaspoon Old Bay seasoning*

A pinch of black pepper

Blend of butter and oil for frying

Mix the crab meat and the vegetables together, then sprinkle with the almond flour. Blend it well and let it stand for a couple of minutes.  Beat the egg and add the remaining ingredients.to the egg. Stir the egg mix into the crab mixture. Flatten each slightly and place on a parchment covered cookie sheet. 

Heat oil and butter to medium hot in a skillet with a flat bottom.  I did not measure but I used about a tablespoon of butter and 1 1/2 tablespoons of oil .  When the oil and butter are hot, cook them (4 at a time) on one side for about 3-4 minutes (until the bottom is golden brown). Flip them with a cooking spatula but only flip once because they will com apart if you try to flip them more than once. (Just ask me how I know this.) When done drain them on a paper towel. Wipe out any cooking oil from the pan and cook the remaining 4 using fresh butter and oil. 

I served this with a lemon slice and remoulade sauce found here. I used a corse grain dark mustard instead of traditional yellow. Other than that I did pretty much what the recipe called for except to actually measure. Since I was not writing a recipe, I didn't have to do anything but eyeball it.

*If you prefer a traditional Maryland type crab cake, use the Old Bay seasoning. I like to taste more crab than seasoning, so I used the Captn. Anderson's. Normally I just use a little salt, pepper and cayenne but I was unsure how using almond flour would affect the taste (not at all), so I punched the flavor up a little bit more than I normally would.

Speaking of Captain Anderson's seasoning: the link I provided has it for 7 bucks.  At ThePig I get it for 3.95 which is the only reason I have it!