Another savory grain-free recipe.
(I made a number of changes to this Paleo recipe I found online. My adjustments are in parentheses)
1 large egg
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce (such as Tabasco(R))
1/4 teaspoon lemon juice
1 1/2 teaspoons seafood seasoning, such as Old Bay(TM)
ground black pepper to taste
1 pound fresh lump crabmeat (I used three 6 oz cans of Trader Joe’s cabmeat)
1/4 cup almond flour (I used almost 1/2 cup)
1 tablespoon finely diced red pepper
2 teaspoons sliced green onion
1 tablespoon chopped fresh parsley
1/3 cup almond flour (I used at least twice this amount)
Grease a baking sheet. (I used parchment paper)
Whisk together egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, seafood seasoning, and black pepper in a bowl.
Place crab meat in a separate bowl and pour egg and mayonnaise mixture in; gently combine with hands. (I simply added the crab to the mixture to save dish washing)
Mix in 1/4 cup almond flour, peppers, green onions, and parsley.
Form mixture into 6 patties. (I formed six balls and squeezed out the excess water)
Place 1/3 cup almond flour in a shallow bowl. Dredge each cake (ball) in almond flour and set on prepared sheet pan; (flatten the balls into patties on the baking sheet); refrigerate for at least 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Bake crab cakes in the oven until golden brown, 15 to 20 minutes.