Taylor Herman Posted October 12, 2012 Share Posted October 12, 2012 4 tablespoons ghee/clarified butter/other fat 1 diced red onion 4 stalks diced celery 1 diced red bell pepper 1 diced yellow bell pepper 1 zucchini (shredded and squeeze water out) 1 tablespoon capers, drained (optional) 1/4 teaspoon hot pepper sauce (optional) 1/2 teaspoon Worcestershire sauce 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay) 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 12 oz (or more, up to a pound) lump crabmeat, drained and picked to remove shells 1/2 cup almond flour (or other nut flour) 1/2 cup homemade mayonnaise 2 teaspoons Dijon mustard 2 extra-large eggs, lightly beaten For frying 4 tablespoons of whatever fat you like Place the 4 tablespoons ghee/other fat of choice, onion, celery, red and yellow bell peppers, zucchini, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook vegetables (15 minutes if you want them soft, less if you like them crunchy like me). Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the almond flour, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 + minutes. Shape into bite-sized crab cakes. Heat your fat of choice for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot. Or freeze them and eat as you like! Link to comment Share on other sites More sharing options...
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