Paleo Maryland Crab Cakes recipe

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Ingredients

1 large egg
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
¼ teaspoon hot pepper sauce (such as Tabasco®)
¼ teaspoon lemon juice
1 ½ teaspoons seafood seasoning, such as Old Bay™
ground black pepper to taste
1 pound fresh lump crabmeat
¼ cup almond flour
1 tablespoon finely diced red pepper
2 teaspoons sliced green onion
1 tablespoon chopped fresh parsley
⅓ cup almond flour

Nutrition Info

114.1 calories
carbohydrate: 4.3 g
cholesterol: 46.9 mg
fat: 6.8 g
fiber: 0.2 g
protein: 9.7 g
saturatedFat: 1 g
servingSize: -
sodium: 272.6 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Grease a baking sheet.

  2. Whisk together egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, seafood seasoning, and black pepper in a bowl.

  3. Place crab meat in a separate bowl and pour egg and mayonnaise mixture in, gently combine with hands. Mix in 1/4 cup almond flour, peppers, green onions, and parsley.

  4. Form mixture into 6 patties. Place 1/3 cup almond flour in a shallow bowl. Dredge each cake in almond flour and set on prepared sheet pan, refrigerate for at least 1 hour.

  5. Preheat oven to 400 degrees F (200 degrees C).

  6. Bake crab cakes in the oven until golden brown, 15 to 20 minutes.

Recipe Yield

6 servings

Recipe Note

Feel free to get creative! Add celery, jalapenos, or other ingredients. You can also use chopped shrimp in this recipe for shrimp cakes.

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