Herbed Lemon Buttered Crab Cakes

These crab cakes are the perfect appetizer or main course for any occasion. They're made with fresh crab meat, almond flour, parsley, chives, ghee, egg, lemon zest, lemon juice, salt, and pepper. The crab cakes are then cooked in coconut oil until they're golden brown and crispy. Serve them hot and enjoy!

Crab cakes are a classic American dish that can be found on menus from coast to coast. But what makes a great crab cake? In my opinion, the key is to use fresh crab meat and to not overwork the mixture. Overworking the mixture will make the crab cakes tough. I also like to add a little bit of almond flour to the mixture to help bind it together and give it a nice texture. Once the crab cakes are formed, I cook them in coconut oil until they're golden brown and crispy. This gives them a delicious flavor and a perfect texture.

Prep time: 15 | Cook time: 10 | Serves: 4

Ingredients

• 1 lb fresh crab meat
• 1/4 cup almond flour
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh chives
• 1/4 cup melted ghee
• 1 egg
• Zest of 1 lemon
• Juice of 1/2 lemon
• Sea salt and black pepper to taste
• 2 tbsp coconut oil for cooking

Instructions

1. In a large bowl, combine crab meat, almond flour, parsley, chives, ghee, egg, lemon zest, lemon juice, salt, and pepper. Mix well.
2. Form the mixture into small crab cakes and place them on a plate.
3. Heat coconut oil in a skillet over medium heat.
4. Cook the crab cakes for about 4-5 minutes on each side until golden brown and crispy.
5. Serve hot and enjoy!

Why It Works

• Using fresh crab meat is essential for the best flavor.
• Don't overwork the mixture, or the crab cakes will be tough.
• Adding a little bit of almond flour to the mixture helps to bind it together and give it a nice texture.
• Cooking the crab cakes in coconut oil gives them a delicious flavor and a perfect texture.