Paleo Crab Cakes


  • 1large 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
  • Directions

  • Step 1

    Grease a baking dish.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    Refrigerate crab cakes for at least 1 hour.

  • Step 6

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

  • Step 7

    Bake in preheated oven until hot in the center and golden brown on the outside, 15 to 20 minutes.

  • Cook's Note:

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

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