Crab Cakes (Gluten-free, soy-free, grain-free, egg-free, KETO)

Yes, grain-free AND egg-free crab cakes can still be crispy on the outsides, creamy on the insides, and not fall apart at the gentlest touch! How is that possible without an egg binder? I enlisted the help of lovely, luscious AVOCADOS (the really ripe ones, to be precise)!😉

Who knew gluten-free crab cakes could be so light and delicate? And, because they are baked, they will not leave you feeling greasy and ready for a nap.

The recipe below is for baked crab cakes, but these would also work well cooked in a skillet with a bit of avocado oil or air fried.

These crab cakes are dreamy on their own, but oh-so decadent when loaded onto a soft, chewy Keto-Bun and topped with cool slaw, tangy pickled onions, and crunchy jalapeno!

Crab Cakes (Gluten-free, soy-free, grain-free, egg-free, KETO)

INGREDIENTS (makes about 6 patties):

• 1 Very ripe avocado, mashed

• 1/2 teaspoon spicy brown mustard

• 1/2 teaspoon Old Bay-type seasoning

• 1/4 cup almond flour

• 2 tablespoons finely diced onion

• 8 ounces lump crab meat

• 1 teaspoon parsley, chopped

• Juice from 1/2 lemon

• Salt to taste

DIRECTIONS:

• Preheat oven to 350 F.

• Combine first 5 ingredients in a large bowl.

• Fold crab meat, parsley, and lemon juice into the mixture gently until just combined and while preserving the texture of some of the larger crab pieces.

• Scoop out about an ice-cream scoop portion (roughly 1/4 cup) of the mixture and tightly compress to form small, rounded patties. I used a biscuit mold.

• Place the patties on a baking sheet lined with parchment paper.

• Bake uncovered for approximately 30 minutes or until the crab cakes are firm and slightly browned, gently flipping once half way through the baking process.

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