If you are using packaged or canned crab meat, be sure to drain it well before using it in this recipe. The extra moisture could throw the measurements of the recipe off.

In a mixing bowl, add 8 ounces of crab claw meat, and break it up into pieces with a fork.

Mix in 1 egg.

Toss in the almond flour, pork rind crumbs, lemon juice, salt, chives, and parsley.

Stir the mixture together well until the ingredients are combined completely.

Let the mixture sit for 2-3 minutes.

Form the mixture into 4 equal cakes.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Cook the crab cakes for 3-5 minutes on each side until they are seared and crispy on the outside, and cooked through.

Serve with a dollop of sour cream, or fresh chopped herbs.