Paleo Maryland Crab Cakes

Paleo Maryland Crab Cakes
  • 1 large egg
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce (such as Tabasco®)
  • 1/4 teaspoon lemon juice
  • 1 1/2 teaspoons seafood seasoning, such as Old Bay™
  • ground black pepper to taste
  • 1 pound fresh lump crabmeat
  • 1/4 cup almond flour
  • 1 tablespoon finely diced red pepper
  • 2 teaspoons sliced green onion
  • 1 tablespoon chopped fresh parsley
  • 1/3 cup almond flour


  1. Grease a baking sheet.
  2. Whisk together egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, seafood seasoning, and black pepper in a bowl.
  3. Place crab meat in a separate bowl and pour egg and mayonnaise mixture in; gently combine with hands. Mix in 1/4 cup almond flour, peppers, green onions, and parsley.
  4. Form mixture into 6 patties. Place 1/3 cup almond flour in a shallow bowl. Dredge each cake in almond flour and set on prepared sheet pan; refrigerate for at least 1 hour.
  5. Preheat oven to 400 degrees F (200 degrees C).
  6. Bake crab cakes in the oven until golden brown, 15 to 20 minutes.

05/09/2018
Paleo Maryland Crab Cakes, recipe PT15M PT1H 5 455 calories

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