Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Mix mayo, almond flour #1, chopped parsley, old bay #1 and mustard.
2. 1473616 Upgrade to a paid membership 40274 to unlock all instructions 50917
3. 4737535 Upgrade to a paid membership 39846 to unlock all instructions 40870
4. 9931317 Upgrade to a paid membership 75144 to unlock all instructions 90861
5. 5033547 Upgrade to a paid membership 21586 to unlock all instructions 46117
6. 2299198 Upgrade to a paid membership 71436 to unlock all instructions 18227
7. 5690438 Upgrade to a paid membership 88059 to unlock all instructions 28342
8. 6830850 Upgrade to a paid membership 25889 to unlock all instructions 52249
9. 7609311 Upgrade to a paid membership 66393 to unlock all instructions 76181
10. 3146340 Upgrade to a paid membership 15274 to unlock all instructions 48304

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 567560 Upgrade to a paid membership 81237 to unlock all instructions 36338
3. 8987758 Upgrade to a paid membership 86010 to unlock all instructions 68567
4. 5422777 Upgrade to a paid membership 44181 to unlock all instructions 91410

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Mix mayo, almond flour #1, chopped parsley, old bay #1 and mustard.
2. Gently fold crab meat into mixture, being careful not to overmix the crab.
3. Divide into indicated number of cakes.
4. Place on a parchment lined pan and refrigerate for one hour.
5. Heat ghee #1 in a pan until it becomes liquid. Stir in lemon juice, lemon zest, and old bay seasoning #2. Remove from heat.
6. Coat cakes in almond flour #2. Reform patties as needed.
7. Heat ghee #2 over medium high heat.
8. Fry cakes in ghee for approximately 4 minutes per side.
9. Serve cakes topped with lemon/ghee sauce.