Ingredients:
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16oz fresh lump crab meat
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2 cloves garlic, minced
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2 eggs, lightly beaten
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2 tbsp paleo mayo
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2 tbsp dijon mustard
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1 tsp Himalayan salt
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1 tsp dried thyme
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1/4 tsp cayenne pepper
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1 cup almond flour
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Grass-fed Butter for frying
In a medium bowl, use a fork to combine crab with all the ingredients. Use 1/3 cup measure cup to form patties. Place crab cakes on a baking sheet lined with parchment paper and refrigerate for one hour.
Heat a griddle or skillet to medium heat, melt butter and cook crab cake for 4-5 minutes and carefully flip and cook another 4-5 minutes.
