Lump crab meat gets folded with almond flour, a lightly beaten egg, and a punch of Dijon mustard, green onion, and Old Bay for a patty that holds together beautifully without any heavy filler. A quick chill firms up the mixture before it hits a hot skillet, giving each cake a deep golden crust while the inside stays tender and packed with sweet crab flavor. The remoulade is its own little showstopper ā avocado-oil mayonnaise whisked with capers, smoked paprika, lemon juice, and a vinegar-based hot sauce for a bright, tangy dip that plays perfectly against the richness of the cakes. Serve them with a wedge of lemon and you've got an elegant appetizer that works just as well for a dinner party as a weeknight treat. This one's a genuinely solid pick for a gluten free table, no asterisks required.
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Learn more ā4 servings
Make the remoulade: in a small bowl, whisk together the avocado-oil mayonnaise, Dijon mustard, lemon juice, capers, hot sauce, parsley, and smoked paprika until smooth. Cover and refrigerate until ready to serve.
In a large bowl, combine the crab meat, almond flour, avocado-oil mayonnaise, beaten egg, Dijon mustard, green onion tops, parsley, Old Bay seasoning, salt, and pepper. Fold gently with a spatula until just combined ā the mixture should hold together when pressed but still show visible lumps of crab.
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