Ingredients
• Protein: 1 lb (450g) Crab meat (lump or claw) or canned Salmon, drained.
• Binder: 1 large Egg and 2 tablespoons of Greek Yogurt or sugar-free Mayonnaise.
• The “Flour” Swap: ½ cup Almond Flour or finely crushed Pork Rinds (this gives it a phenomenal crunch without the carbs).
• Veggies: ¼ cup finely diced Bell Pepper (red or green) and 2 Green Onions, sliced.
• Seasoning: 1 tsp Old Bay seasoning, ½ tsp Garlic Powder, and a squeeze of fresh Lemon Juice.
• Fat for Frying: 2 tablespoons Butter or Avocado Oil.
Preparation Steps
1. Mix the Base: In a large bowl, whisk together the egg, yogurt/mayo, lemon juice, and seasonings.
2. Combine: Gently fold in the crab meat, diced peppers, green onions, and your chosen “flour” swap (almond flour or crushed pork rinds).
3. Form the Patties: Shape the mixture into equal-sized discs (about 1 inch thick). If the mixture feels too wet, add another tablespoon of your flour swap.
4. The Chill (Crucial): Place the patties on a plate and refrigerate for at least 30 minutes. This helps them stay together in the pan so they don’t fall apart.
5. Sear: Heat your butter or oil in a skillet over medium heat. Fry the patties for 4–5 minutes per side until they reach that deep golden-brown color seen in your photo.
6. Serve: Squeeze a little extra lemon juice over the top while they are hot!
Tips for “Foot-Stomping” Results
• Don’t Overmix: When adding the crab, fold it in gently. You want to keep those nice lumps of meat intact for the best texture.