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Sunday, July 24, 2016

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.

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