A personal chef service

Recipe of the month

Ingredients:

For the Cakes:

½ c. finely chopped onion

½ c. finely chopped celery

6 T. ghee

1 lb. jumbo lump crabmeat, picked over

1/4 c. almond flour

2 T. coconut flour

½ c. avocado mayonnaise

½ t. Old Bay seasoning

½ t. Worcestershire Sauce

A few drops Tabasco

1 T. minced fresh parsley

Accompaniment: Lemon wedges

Lime Aioli

1-1/3 c. avocado mayonnaise

¼ c. fresh lime juice

2 t. minced garlic

1 T. anchovy paste

3 t. dry mustard

1 T. minced fresh parsley

S & P to taste

Mix all the above ingredients together

Directions:

In a skillet, cook onion and celery in 4 T. of the ghee over moderately low heat, stirring until tender and transfer to a bowl. Stir in crab and flours. In a small bowl, whisk together mayonnaise, Old Bay, Worcestershire, Tabasco, parsley and s&p to taste. Stir into crab mixture until well combined
Line a baking sheet with wax paper. Form crab mixture into 6 flattened rounds, each about 3" wide and 3/4" thick and transfer each to the baking sheet. Chill crab cakes, covered with plastic wrap, at least one hour and up to 4.
In a heavy skillet, heat 1 T. of the ghee and cook half the crab cakes until golden brown on each side about 3-5 minutes. Cook remaining cakes with the last tablespoon of ghee in the same manner. Serve warm with lemon wedges and Lime Aioli