Lump crab meat gets folded together with almond flour, a beaten egg, and a bright hit of Dijon mustard, lemon juice, and smoked paprika, then pressed into thick patties that hold their shape beautifully in the skillet. A quick chill firms them up before they sear in olive oil until deeply golden and crisp on both sides, with tender, chunky crab still visible in every bite. The chilled remoulade — loaded with capers, Dijon, and a touch of cayenne — brings a tangy, savory finish that plays perfectly against the sweetness of the crab. Finished with lemon wedges and fresh parsley, this one plates up like a restaurant appetizer with almost no fuss. It's a satisfying, flavor-packed option to add to your gluten free dinner rotation.
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Make the remoulade: in a small bowl, whisk together the avocado oil mayo, Dijon mustard, lemon juice, capers, smoked paprika, and cayenne. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
In a large bowl, combine the crab meat, almond flour, beaten egg, avocado oil mayo, Dijon mustard, lemon juice, green onion tops, smoked paprika, celery seed, cayenne, salt, and black pepper. Fold gently until just combined — the mixture should hold together when pressed but still show visible chunks of crab.
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