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Crispy Paleo Crab Cakes

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PREP TIME
25 min
COOKING TIME
15 min
TOTAL TIME
100 min
SERVINGS
6 servings
Dinner U.S.
Crispy Paleo Crab Cakes
Ingredients
  • 1 large egg
  • 2 tablespoons mayonnaise
  • 1 1/2 teaspoons seafood seasoning, such as Old Bay™
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce (such as Tabasco®)
  • 1/4 teaspoon lemon juice
  • ground black pepper to taste
  • 1 pound jumbo lump crabmeat
  • 1/4 cup almond flour
  • 1 tablespoon minced red bell pepper
  • 2 teaspoons sliced green onion
  • 1 tablespoon chopped fresh parsley
  • 1/3 cup almond flour
Instructions
1
Combine egg, mayonnaise, seafood seasoning, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, and black pepper in a bowl to create the binding mixture.
2
In a separate container, gently fold crabmeat into the prepared mayonnaise mixture using your hands to achieve a uniform blend.
3
Add 1/4 cup of almond flour, diced bell pepper, chopped green onion, and chopped parsley to the crabmeat mixture, stirring until everything is well combined.
4
Shape the mixture into six round patties and coat each one evenly with the remaining 1/3 cup of almond flour.
5
Arrange the coated crab cakes on a parchment-lined baking sheet and refrigerate for at least 1 hour to allow the flavors to meld.
6
Heat your oven to 400 degrees F (200 degrees C) and bake the crab cakes, uncovered, in the preheated oven until they turn golden brown, taking about 15 to 20 minutes.