Paleo Crab Cakes

These cakes use almond flour for binding and coating helping make them an ideal addition to the crab-lover's paleo diet recipe collection.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 144 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

Grease a baking dish.

Step 3

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 4

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 5

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 6

Refrigerate crab cakes for at least 1 hour.

Step 7

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