These crab cakes hit the spot! They were fast, easy and satisfying. I wish I had made more to freeze for later. The recipe makes about 6. You could also make 12 small ones to serve as more of an appetizer. The yogurt sauce has green hot sauce in it. But if you aren’t into the kick than just eliminate this.
1 TBS Mayo or coconut cream
1 tsp anchovy paste (optional)
1 tsp lemon juice
1 & 1/2 tsp Old Bay seasoning (you can make your own)
2 TBS finely diced red onion or green onion
1 TBS finely diced celery
2 tsp dried parsley
1/4 – 1/2 Cup almond flour
2 Cans of canned crab (drained of all the water)
Mix all the the ingredients except the flour and crab. Gently add in the crab and flour and just combine. Do not over mix. If it seems to wet then add more flour. Form into 6 patties. If you have time to refrigerate for an hour they will be much more firm.
Grease a sheet pan (or use parchment paper). Bake for about 15 minutes on one side and about 8 on the other. Be careful they can be easy to break.
1/2 cup Plain Greek Yogurt
tsp Dijon Mustard
tsp Lemon Juice
1/2 tsp green hot sauce
1/3 Cup finely diced cucumber
1 tsp parsley