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Open the canned crab and squeeze out all the liquid. You don't want the water to be in the recipe.
Add the crab to a medium bowl. Add the egg white, almond meal, lemon juice, garlic powder, salt and fresh parsley and stir well to combine.
Divide the mixture between 6 patties.
Spray nonstick pan with coconut oil or avocado oil and heat over medium heat.
Add the crab cakes to the hot skillet and cook 3 minutes each side, flipping carefully.
Let sit for 1 minutes off the heat with a lid to ensure all the egg has cooked through.
Serve hot or cold
Store cooked crab cakes in an airtight container in the refrigerator for 3-5 days. Gently reheat in a hot skillet, just until heated through.
Because of the limited ingredients, these crab cakes do not retain their texture if cooked and then frozen. It would not be ideal to freeze these gluten free crab cakes.
- Almond flour: Ground sunflower seeds or pumpkin seeds can be used to keep this recipe low carb and nut free!
- Gluten Free Crackers: If you cannot have almond flour or do not have them on hand, you can also use gluten free crackers (dish will not be low carb with this substitution).
- Grain free crackers: You can also use grain free crackers like Simple Mills crackers to keep these low carb if you don’t have almond flour on hand.
- Canned Crab Meat: If you cannot find canned crab meat or don’t have it on hand, you could also use canned salmon in this recipe.
- Lemon juice: You can also use fresh lime juice to give this recipe a fun twist!
Amount Per Serving. See serving size in recipe.
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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