paleo crab cakes

Ingredients

• Servings: 12
• 1 large egg
• 2 tablespoons mayonnaise
• 1 tablespoon red pepper flakes
• 1 1/2 teaspoons seafood seasoning (such as old bay®)
• 1 teaspoon dijon mustard
• 1/2 teaspoon worcestershire sauce
• 1/4 teaspoon hot pepper sauce (such as tabasco®)
• 1/4 teaspoon lemon juice
• ground black pepper to taste
• 1 pound fresh lump crabmeat
• 1/4 cup almond flour
• 1 tablespoon minced parsley
• 1 teaspoon sliced green onion
• 1/3 cup almond flour for dredging

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• grease a baking dish.
• beat egg, mayonnaise, red pepper flakes, seafood seasoning, mustard, worcestershire sauce, hot pepper sauce, lemon juice, and black pepper together in a bowl until smooth.
• place crabmeat into a separate bowl, trying to not break too many of the big chunks; add 1/4 cup almond flour, parsley, and green onion. pour egg mixture over the crabmeat mixture and gently mix until dry ingredients are completely moistened; shape into 12 cakes.
• spread 1/3 cup almond flour into a wide, shallow bowl. roll cakes in almond flour to coat and arrange into the prepared baking dish.
• refrigerate crab cakes for at least 1 hour.
• preheat oven to 400 degrees f (200 degrees c).
• bake in preheated oven until hot in the center and golden brown on the outside, 15 to 20 minutes.