by Anne Carter
New Recipe
Course: Appetizer Cuisine: American Prep Time:15 minutes Cook Time:15 minutes Rest Time:1 hour Total Time:1hour 30minutes Calories: 192kcal Author: Anne Carter
– Mixing Bowl – Whisk or Fork – Measuring Cups – Spatula – Frying Pan
– 1 egg lightly beaten – 8 ounces fresh lump crabmeat gently picked through and shells removed – 1 tablespoon mayonnaise – 1 tablespoon Dijon mustard – 1 tablespoon fresh garlic minced – ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt – ½ teaspoon dried thyme – ⅛ teaspoon cayenne pepper
1. In a medium bowl, whisk the egg, then add and mix the crab meat, breaking up large pieces. 2. Add mayonnaise, mustard, garlic, salt, thyme, cayenne, parsley, and almond flour. Mix well. 3. Portion out six ¼-cup scoops of the mixture and form into ½-inch-thick patties.
4. Place patties on wax paper-lined platter, cover with plastic wrap, and refrigerate for at least one hour. 5. Heat butter and olive oil in a large nonstick skillet over medium heat for 3 minutes. Add the crab cakes and cook for 4 minutes without moving until browned on the bottom.