14-16oz of fresh, wild caught lump crab meat
2 celery stalks
1/2 yellow onion diced
1 gloves of garlic
1 teaspoon of Old Bay Seasoning
2 tablespoons of cassava flour
1 omega 3 egg
1/4 cup of blanched almond flour
2 tablespoons of avocado oil (for frying)
6 medium sized carrots, peeled and slices
1.5 tablespoons of extra virgin olive oil
1-2 teaspoons of garlic powder
Salt, pepper and parsley to taste
1/2 cup of avocado oil mayonnaise
4 teaspoons of sriracha sauce
4 teaspoons of freshly squeezed lemon juice
1 clove of minced garlic
Salt and pepper to take
Drain excess water from crab meat.
Combine crab meat, celery, onion, garlic, seasoning, cassava flour, and egg in a bowl.
Mix until well combined, and form 8 small patties, or 4 large patties. If the mixture falls apart easily, gradually add additional cassava flour until it holds together.
Place patties in the refrigerator for approximately 20 minutes to allow them to firm up a bit before frying.
Meanwhile, preheat the oven to 400 degrees.
Peel and slice carrots.
Add olive oil, garlic powder, salt and pepper and combine with carrots.
Spread carrots out in a single layer on a baking sheet.
Bake for 15-20 minutes, turning half way through. Optional: broil carrots for last two minutes for a crispier texture.
Remove crab cake patties from the refrigerator. Gently pat almond flour onto both sides of each patty (give them an extra squeeze to hold together once the flour is on).
Heat a large skillet over medium high heat, and add avocado oil.
Cook crab cakes until browned, flip and repeat (approximately 3 minutes per side.
Combine all ingredients for aioli in a small bowl. Mix well and serve on top of crab cakes.