PALEO CRAB CAKES

Paleo Crab Cakes image

Crab cakes that are an excellent appetizer or meal all by themselves!

Provided by Sarah Pryor

Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes

Time 1h30m

Yield 6

Number Of Ingredients 14

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 144 calories, Carbohydrate 4.4 g, Cholesterol 46.9 mg, Fat 11 g, Fiber 1.9 g, Protein 8.1 g, SaturatedFat 1.4 g, Sodium 272.2 mg, Sugar 0.8 g