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In a large skillet heat butter or ghee over medium high heat. Sauté onions, garlic, bell pepper and celery until tender, about 5 minutes and season with salt.
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In a large bowl whisk together egg, mayonnaise, dijon, Worcestershire sauce, lemon juice and hot sauce until smooth. Fold in crab meat, pork rinds, almond flour, sautéed vegetables and scallions until completely coated.
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Preheat oven to 350°F.
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Heat ghee or butter in a large oven-proof skillet over medium high heat. Form crab cake mix into even patties and carefully place them in the pan. Brown crab cakes for 5 minutes and finish in the oven. Bake for 8-10 minutes or until crab cakes are cooked through. Serve hot.