Crab Cakes 

2 c. lump crab meat

⅓ c. mayo

2 tsp dijon mustard

1 egg, beaten

¼ c. roasted or sweet/hot red peppers, minced

¼ c. pickles, minced

2 tsp-1 T Spiva Cooking Seafood Seasoning 

3-4 c. almond flour

¼ cup red onion, minced

Avocado oil, for pan fry

1. Make the crab cakes by combining the crab, mayo, dijon, egg, minced peppers, minced pickles, minced red onion, seafood seasoning, and ½ cup almond flour. If the mixture is not binding, add more almond flour until you can make a little cake from it. 
2. Portion about ¼ cup of the mixture into thin cakes.They will be fragile, so handle them with care. 
3. Heat the oven to 400 degrees F. 
4. Add about 2 cups of almond flour to a large plate and season with some pinches of seafood seasoning or salt. 
5. Carefully dip the crab cakes into the almond flour until covered on both sides. Make more almond flour breading if needed. 
6. Cover the bottom of a large skillet with about 1 inch of oil and allow it to become hot, about 350F. 
7. With a flipper spatula, carefully scoop a few crab cakes into the oil, not overcrowding them. 
8. Fry for 2-3 minutes, carefully watching that they are not burning. Adjust the oil temperature as needed, turning up or down. 
9. Carefully flip them and fry for another 2-3 minutes.
10. Remove onto a metal wire rack on top of a sheet tray and finish cooking them in the oven until firm, 10-15 minutes. 
11. Serve with a tangy salad or creamy sauce and lemon wedges.