Place crab meat, onions and peppers into a food processor fit with a steel blade. Pulse for a few seconds to combine.
Add quinoa, ¼ cup almond flour and spices, and pulse 5 – 10 times. Transfer mixture to a large bowl.
Add eggs and mix until mixture holds together and you can form patties. Add more almond flour 1 tablespoon at a time as needed, mixing completely between each addition.
Form mixture into patties and place on a parchment lined baking sheet. Refrigerate for 1 – 2 hours.
Heat oil in a cast iron pan over medium heat. Cook burgers in batches, searing 2 – 3 minutes per side. Rest on a plate while you finish the others.
Serve immediately and top with your favorite creamy dip – sour cream, avocado crema, cashew cream and hummus are all great options.
Notes
If you don’t have almond flour, regular flour will work. Start with ¼ cup and add more as needed.