Always try to get the best lump crab that you can. I find mine in the fresh seafood section of my store, not in the aisles. You’ll love this one as it’s full of fresh herbs and lots of lemon flavor!
This recipe makes 4 large crab cakes but can easily be split to make 8 medium or 12 appetizer size servings. I promise you will love this as much as we did!
1 pound lump crabmeat, picked over for shells
1 cup almond flour
1/4 cup mayonnaise
2 tablespoons snipped fresh parsley
2 teaspoon Dijon mustard
1 lemon, divided
1/4 teaspoon coarsely ground black pepper
2 tablespoons vegetable oil
1/2 cup dry white wine
juice of 1 lemon
1 shallot, finely chopped
1/8 teaspoon salt
1/4 cup butter, cut into small pieces
- For the crab cakes, zest the lemon. Combine the crabmeat, almond flour, mayonnaise, parsley, mustard, lemon zest, black pepper and eggs in a medium bowl, mixing gently. Divide the mixture into four equal patties. Place the patties on a cutting board and place in the freezer while preparing the sauce.
- For the lemon-butter sauce, combine the wine, juice from the lemon, and shallot in a small sauté pan. Simmer over medium-high heat 4-5 minutes or until most of the liquid is evaporated. Season with the salt. Bring to a boil and remove from the heat. Add the butter pieces, one at a time, whisking after each addition until the butter is completely incorporated. Spoon the sauce onto plates and top with the crab cakes.
- Heat the oil in a large sauté pan over medium heat until hot. Add the crab cakes. Cook 4-6 minutes or until both sides are deep golden brown and crisp, turning once. Remove from the pan and drain on paper towels.
- To serve, place a spoonful of the lemon-butter sauce on a serving plate and top with a crab cake.
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