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Being an east coaster, crab cakes have long been a favorite of mine! We always ate them growing up, especially in the spring and summer. I found a healthy and anti-inflammatory recipe by Dr. Mark Hyman and have been working on a few changes to finally perfect my own recipe! I love it because it used Almond flour as a binder instead of crackers or bread crumbs.  And no crab cake is complete without some Old Bay Seasoning. Give these a try and let me know what you think!


1 pound lump crab meat

1/4 cup almond flour

1 egg beaten

1/4 cup mayonnaise (I like Primal Kitchen)

1 tbsp fresh squeezed  lemon juice

1 tbsp dijon mustard

2 tsp Old Bay Seasoning

1/4 tsp black pepper

1/4 tsp cumin

1/2 tsp celery seed

1 tbsp olive oil

1 tbsp ghee


In a large bowl, mix together all ingredients. Be gentle, so you do not break up the lumps of crabmeat. Form the crab into 4-5 round balls, then press down into cakes. Sprinkle with some additional Old Bay Seasoning.

In a large pan, heat the olive oil and ghee over medium heat. Once hot, add the crab cakes to the pan and sauce for 5-6 minutes per side, until brown and crisp. Serve with your favorite salad or vegetable. Enjoy!

Note: I paired these crab cakes with Scout & Cellar Gallivant Chardonnay. Their wines are free of sugar or any preservatives and I love the way they taste. Click here to learn more!