Paleo Crab Cakes Recipe
- 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
- 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.
