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Ingredients
  • 2 Tablespoons  Avocado Oil For Frying
  • subheading: FOR THE CRAB CAKES:
  • 2   Large Eggs, Beaten
  • 2-½ Tablespoons  Mayonnaise
  • 1-½ teaspoon  Dijon Mustard
  • 1 teaspoon  Worcestershire Sauce
  • 1 teaspoon  Creole Seasoning
  • ¼ teaspoons  Salt
  • ¼ cups  Celery, Diced
  • 2 Tablespoons  Fresh Parsley, Chopped
  • 1 pound  Lump Crab Meat
  • ½ cups  Almond Flour
  • subheading: FOR THE REMOULADE:
  • 1 cup  Mayonnaise
  • 3 Tablespoons  Dill Pickle Relish
  • 2 teaspoons  Dijon Mustard
  • 2 Tablespoons  Minced White Onion
  • 2 Tablespoons  Lemon Juice
  • 1 teaspoon  Smoked Paprika
  • ½ teaspoons  Dried Dill
  • Salt And Pepper, to taste
Steps
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