Almond-Crusted Crab Cakes with Lemon-Dill Sauce
Golden crab cakes with almond crust served with a bright lemon-dill sauce, offering a sophisticated keto appetizer or main course. This seafood recipe, ready in about 25 minutes, layers crab meat, blanched almond flour, egg into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 oz crab meat
- 2 tbsp blanched almond flour
- 1 large egg
- 1 tsp chopped fresh dill
- 1 tsp lemon juice
- 1 tbsp butter
- 1 tsp finely sliced chives
The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
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Instructions
- Step 1: In a bowl, mix 4 oz crab meat, 2 tbsp blanched almond flour, 1 large egg, 1 tsp chopped dill, and 1 tsp lemon juice until evenly combined. Form into 2 equal patties.
- Step 2: Heat 1 tbsp butter in a non-stick skillet over medium heat. Add crab cakes and cook for 4-5 minutes per side until golden brown and crisp.
- Step 3: While crab cakes cook, whisk 1 tsp lemon juice and 1 tsp chopped dill into the skillet with melted butter. Add 1 tsp sliced chives and simmer for 1 minute to thicken slightly. Drizzle sauce over crab cakes before serving.
