Instructions
Ingredients
Nutrition
1
Preheat the oven 200C. In a bowl, gently combine the crab meat, egg, mayonnaise, almond flour, grated parmesan, sliced green onion, finely chopped celery, salt, and black pepper until just mixed.
Mayonnaise2 tbsp (30 ml)
Celery1 stalk
Salt1/2 tsp (3 g)
Spring onion1
Black Pepper1/4 tsp (0.69 g)
Parmesan1/3 cups (67.32 g)
Egg1
Jumbo Crab Meat300 g
Almond Flour30 g
2
Shape the mixture into patties. If the mixture feels soft, chill the cakes for 10 minutes to help them hold together. Place them on a parchment lined tray and bake for 20 minutes or until golden brown.
3
Whilst the cakes are baking, boil the broccoli for 4-5 minutes or to your liking.
Tenderstem Broccoli200 g
4
In a pan, melt butter and sauté the garlic for about 30 seconds until fragrant. Stir in the lemon juice and parsley to make a quick lemon butter sauce.
Butter30 g
Lemon Juice30 ml
Garlic2 cloves
Parsley1/4 cups (30 g)
5
Spoon the lemon butter sauce over the crab cakes and serve immediately with avocado and a wedge lemon on the side if you like.
Avocado1
Lemons1/2
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