Ingredients
6
6 servings
- •1 large egg
- •2 tablespoons mayonnaise
- •1.5 teaspoons seafood seasoning, such as Old Bay™
- •1 teaspoon Dijon mustard
- •0.5 teaspoon Worcestershire sauce
- •0.25 teaspoon hot pepper sauce (such as Tabasco®)
- •0.25 teaspoon lemon juice
- •ground black pepper to taste
- •1 pound jumbo lump crabmeat
- •0.25 cup almond flour
- •1 tablespoon minced red bell pepper
- •2 teaspoons sliced green onion
- •1 tablespoon chopped fresh parsley
- •0.33333334326744 cup almond flour
Instructions
- Whisk egg, mayonnaise, seafood seasoning, Dijon, Worcestershire sauce, hot sauce, lemon juice, and pepper together in a bowl.
- Place crabmeat into a separate bowl; add mayonnaise mixture and gently mix with your hands to combine. Mix in 1/4 cup almond flour, bell pepper, green onion, and parsley. Form mixture into six round cakes.
- Dredge each cake in remaining 1/3 cup almond flour and place onto a parchment-lined sheet pan. Cover and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake crab cakes, uncovered, in the preheated oven until golden brown, 15 to 20 minutes.
Nutritional Facts
Per 6 servings
- Calories: 114
- Carbohydrate: 4g
- Fat: 7g
- Fiber: 0g
- Protein: 10g
- Sugar: 0g
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