Paleo Crab Cakes recipe
All Recipes Best Recipe Appetizers and Snacks Seafood Crab Crab Cake RecipesIngredients
- 1 large egg 2 tablespoons mayonnaise 1 tablespoon red pepper flakes 1 ½ teaspoons seafood seasoning (such as Old Bay®) 1 teaspoon Dijon mustard ½ teaspoon Worcestershire sauce ¼ teaspoon hot pepper sauce (such as Tabasco®) ¼ teaspoon lemon juice ground black pepper to taste 1 pound fresh lump crabmeat ¼ cup almond flour 1 tablespoon minced parsley 1 teaspoon sliced green onion ⅓ cup almond flour for dredging
Nutrition Info
- 144 caloriescarbohydrate: 4.4 gcholesterol: 46.9 mgfat: 11 gfiber: 1.9 gprotein: 8.1 gsaturatedFat: 1.4 gservingSize: -sodium: 272.2 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Paleo Crab Cakes
Directions
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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.