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-inspired seafood ready in about 25 minutes layers crab meat, blanched almond flour, large 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Almond-Crusted Crab Cakes with Lemon-Dill Sauce take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Almond-Crusted Crab Cakes with Lemon-Dill Sauce?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Almond-Crusted Crab Cakes with Lemon-Dill Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Almond-Crusted Crab Cakes with Lemon-Dill Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Almond-Crusted Crab Cakes with Lemon-Dill Sauce?
Seafood seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to seafood dish. We make it weekly.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
