I've been experimenting with low-carb crab cakes (with local picked crab, it's not too expensive here). Most recipes suggest almond flour to replace the traditional bread crumbs but I didn't have any, so just tried mixing crab, spices, a little onion, and egg together; and added bits of butter to the mix before baking. They're not really "cakes" and sometimes run together but they taste wonderful with dipping sauce! I was thinking of coconut flour as a binder, but maybe I'll add finely diced celery or peppers to give them a bit more heft and texture.