Crab Cakes Ingredients:
olive oil for frying
1 small sweet onion, finely minced
4 garlic cloves, grated
1 1/2 pounds jumbo lump crab meat
1 1/2 cups almond meal (low carb alternative for binding)
2 tablespoons mayonnaise (add a bit more if too dry)
1 large egg white
1/2 lime, juiced
1/4 cup freshly chopped cilantro leaves
Kosher salt and freshly ground black pepper
Crab Cakes Instructions:
Heat a touch of olive oil in a skillet over medium-low heat and add onion, cooking until softened and carmelized a bit, about 6 to 10 minutes.
Stir garlic into skillet with onion and cook 1 minute longer, then scrape onion garlic mixture out into a large bowl.
Add to the bowl the crab meat, almond meal, mayonnaise, egg white, lime juice, and cilantro, and fold together just until blended, being careful not to totally break up the crab meat.
Season to taste with salt and pepper.
Shape into 12 to 16 small patties, set them on a tray, cover with plastic and put in refrigerator for at least 1 hour or longer before cooking.
When ready to cook, pour olive oil into a large skillet (about 1/2 inch of oil) over medium heat, and when oil is hot, add a few crab cakes, making sure they are not crowded.
Cook until browned, flip and cook the other side until browned, then remove to a rack covered in paper towels. Continue until all crab cakes are cooked.
You could serve as is as appetizers or turn them into Sliders by serving on small buns.