Flaky Crab Cakes (Low Carb & Kid Friendly)

2 tablespoons seasoned almond "breadcrumbs"

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh chives

1 tablespoon canola mayonnaise

1/2 teaspoon grated lemon rind

1/4 teaspoon freshly ground black pepper

1 large egg, lightly beaten

8 ounces lump crabmeat, drained and shell pieces removed

1 tablespoon butter

1 1/2 teaspoons canola oil

Place first 7 ingredients in a medium bowl, stirring to combine. Add crab; toss gently to combine. Chill crab mixture in refrigerator for 10 minutes. Divide crab mixture into 4 equal portions. With moist hands, gently shape each portion into a 1-inch-thick patty.

Heat a medium skillet over medium heat. Add butter; swirl until butter melts. Add oil; swirl to coat. Carefully add patties to pan; cook 4 minutes on each side or until crab cakes are golden brown and done.

Serve with comeback sauce or tartar sauce.

(Adapted from a recipe by Cooking Light)