Enjoy the taste of Maryland with these delicious Maryland Style Crab Cakes. Made with lump crab meat and seasoned with Dijon mustard, Worcestershire sauce, and Old Bay seasoning, these crab cakes are bursting with flavor. They're held together with almond flour and egg, making them keto-friendly and perfect for anyone following a low-carb lifestyle. Serve them as a mouthwatering appetizer or as a main dish for a seafood feast!
Ingredients: 1 lb lump crab meat. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 teaspoon Worcestershire sauce. 1/4 teaspoon Old Bay seasoning. 1/4 cup almond flour. 1 tablespoon chopped parsley. 1 egg, beaten. 1 tablespoon lemon juice. 1 tablespoon avocado oil, for frying.
Instructions: Put the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, almond flour, chopped parsley, beaten egg, and lemon juice in a large bowl. Mix everything together well. The crab mixture should be split into 4 equal parts. Each part should be shaped into a round patty. In a pan, heat the avocado oil over medium heat. Place the crab cakes carefully in the pan. Cook for three to four minutes on each side, or until golden brown and hot all the way through. Take the crab cakes out of the pan and put them on a plate with paper towels around it to soak up any extra oil. When the crab cakes are done, serve them hot with your favorite dipping sauce or lemon wedges.
Prep Time: 10 minutes
Cook Time: 10 minutes
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