Ingredients:

  • 1 lb Jumbo Lump Crab Meat, drained and picked through for shell fragments
  • 1/2 cup Full-fat Mayonnaise (Keto-compliant)
  • 1 Large Egg, lightly beaten
  • 1/4 cup Almond Flour (finely ground)
  • 1 tbsp Dijon Mustard
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Worcestershire Sauce (GF/Keto)
  • 2 tbsp Finely Chopped Shallot
  • 1 tbsp Fresh Dill, chopped
  • 1 tsp Old Bay Seasoning
  • Sea Salt and Black Pepper, To Taste
  • 3 tbsp Avocado or Coconut Oil (For frying)
  • 1/2 cup Full-fat Mayonnaise (for Aioli)
  • 1 tbsp Fresh Lemon Juice (for Aioli)
  • 1 small clove Garlic, minced
  • 1/4 tsp Keto Sweetener (e.g., Erythritol, optional)

Instructions:

  1. Prepare the Binder: In a large mixing bowl, whisk together 1/2 cup mayonnaise, beaten egg, Dijon mustard, 1 tbsp lemon juice, shallot, dill, Worcestershire sauce, and Old Bay seasoning. Season generously with salt and pepper.
  2. Add the Dry Binder: Gently sprinkle the almond flour into the wet mixture and stir until just combined.
  3. Incorporate the Crab: Add the drained jumbo lump crab meat to the bowl. Use a spatula to gently fold the mixture until the crab is just coated. Do not stir vigorously; the goal is to keep the lumps intact.
  4. Form the Cakes: Using a small scoop (about 1/4 cup volume), scoop the mixture and gently flatten it into patties, roughly 1 inch (2.5 cm) thick. Place the formed cakes onto a parchment-lined baking sheet.
  5. Chill (Mandatory Step): Refrigerate the crab cakes for a minimum of 30 minutes. This allows the binders to solidify, preventing the cakes from falling apart during cooking.
  6. Prepare the Oil: Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering.
  7. Sear the Cakes: Gently place 4–5 chilled crab cakes into the hot pan, leaving ample space between them. Do not crowd the pan.
  8. Cook until Golden: Cook for 4–6 minutes on the first side until a deep, golden-brown crust forms.
  9. Flip and Finish: Carefully flip the cakes and cook for another 4–6 minutes until the second side is equally golden and the cakes are heated through. Remove the cakes and place them on a rack or paper towel-lined plate. Cook the remaining batch, adding the remaining oil if necessary.
  10. Whisk the Aioli: While the cakes rest, combine 1/2 cup mayonnaise, minced garlic, 1 tbsp lemon juice, salt, pepper, and optional sweetener in a small bowl.
  11. Serve: Serve the hot crab cakes immediately with a generous dollop of the fresh Zesty Lemon Aioli.