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.
Celery1 stalk
Salt1/2 tsp (3 g)
Spring onion1
Egg1
Black Pepper1/4 tsp (0.69 g)
Jumbo Crab Meat300 g
Almond Flour30 g
Mayonnaise2 tbsp (30 ml)
Parmesan1/3 cups (67.32 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 12 minutes 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
© 2025-2026 ShiftC Ltd