This delicious crab cake recipe is made with almond meal rather than a starchy filler like breadcrumbs, a clever use of ingredients that lets the briny, sweet flavor of fresh Alaskan crab take the lead. It’s a low-carb and gluten-free swap that just happens to make the perfect crab cake — crispy and golden on the outside, and tender and intensely crabby on the inside.
Red onion, dijon mustard, and freshly cracked black pepper round out the flavor of the crab cakes, bringing some zing and freshness to the mix.
The most labor intensive part of this recipe is picking the meat from the shells. The legs and claws of snap-and-eat Snow Crab and Snap-and-Eat Dungeness Crab have already been scored for you to make the meat more accessible, but this process still requires a bit of patience. Our recommendation? Put on a podcast or recruit a friend and start picking! The reward for your extra effort is crab cakes that are ridiculously fresh and flavorful, infinitely better than anything you can make with pre-picked crab meat.