Paleo Crab Cakes
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.
You can switch this up by adding red peppers, green peppers, jalapenos, or any other ingredient you wish!
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