The Best Recipes Paleo Crab Cakes

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Paleo Crab Cakes

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

Ingredients :

• 1 large egg
• 2 tablespoons mayonnaise
• 1 tablespoon red pepper flakes
• 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 fresh lump crabmeat
• 1/4 cup almond flour
• 1 tablespoon minced parsley
• 1 teaspoon sliced green onion
• 1/3 cup almond flour for dredging

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H30M

• 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.

Notes :

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

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