Method.

Step 1.

Add avocado oil and 3 minced garlic cloves to a large pan. Turn the heat up to medium. Once the garlic becomes fragrant, about 1 minute, drop in your minced onion. Sautee until the onions begin to take on some color and caramelize, about 5 minutes.

Step 2.

In a large bowl, add your crab meat. Sift through to make sure there are no bits of shell in there. Totally normal, but makes things feel a bit less decadent! Now to your crab drop in the old bay seasoning, red pepper, and caramelized onion and garlic mixture. Wipe the pan clean so you can reuse it to cook your crab cakes!

Step 3.

Add the mayo and egg to the crab mixture and mix until well incorporated. Now add in your almond flour. I like to start with 2 Tbs, and if things are still looking wet I’ll add one more.

Step 4.

It’s crab cake time! Heat about 2 tbs of avocado oil in your large pan over medium high heat. While that comes to heat, form your patties on a plate or tray lined with wax paper, so you can easily drop them all on at about the same time, and cook them uniformly.

Step 5.

Cook your crab cakes for 4-5 minutes on each side, flipping once the edges are nice and crispy and things are firm enough to flip.

Step 6.

While you crab cakes are cooking, mix together your aioli. Stir together the mayo, lemon zest, and minced garlic, and that’s it!

Step 7.

I like to place arugula down on a plate, add a crab cake over top, add a dollop of the aioli, and enjoy!