Gluten free Crab Cakes

• Gluten free

• Seafood

  • 16 oz Lump crabmeat

• Produce

  • 1 tbsp Garlic
  • 1/4 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/4 cup Parsley, fresh

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tbsp Creole mustard
  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 cup Almond flour
  • 1/2 tsp Cayenne pepper
  • 1/4 tsp Celery salt
  • 1/8 tsp Nutmeg
  • 1/4 tsp Paprika

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 2 tbsp Cream cheese

Found on memeinge.com

Description

Ingredients

• 2 eggs
• 2 TBSP cream cheese
• 2 TBSP lemon juice
• 1 TBSP creole mustard
• 1 TBSP minced garlic {from 3 cloves garlic}
• ¼ cup chopped fresh parsley
• ½ tsp onion powder
• ½ tsp cayenne pepper
• ¼ tsp celery salt
• ¼ tsp garlic powder
• ¼ tsp paprika
• ⅛ tsp nutmeg
• 1 cup almond flour
• 16 oz. lump crabmeat
• 1 TBSP butter
• 1 TBSP olive oil

Directions

• Whisk together eggs, cream cheese, lemon juice, minced garlic, fresh parsley, onion powder, cayenne pepper, celery salt, garlic powder, paprika, and nutmeg. Stir in almond flour. Once everything is very well combined, fold in the crabmeat. Stir only until crabmeat is completely mixed in.
• Line a plate or baking sheet with wax paper, plastic wrap, or foil. Shape the crabmeat mixture into patties {about ½ cup each}, and put on lined plate. Refrigerate for at least one hour.
• When ready to cook, Heat butter and oil over medium high heat. Add crab cake patties, and cook for 8 minutes. Carefully flip and cook on the other side for 5-10 minutes until golden-brown on both sides. Enjoy!