Prep Time::25 mins
Cook Time::15 mins
Additional Time:: 1 hr
Total Time:: 1 hr 40 mins
Servings::6
Yield::6 crab cakes
Ingredients
1 large egg
2 tablespoons mayonnaise
1 ½ teaspoons seafood seasoning, such as Old Bay™
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
¼ teaspoon hot pepper sauce (such as Tabasco®)
¼ teaspoon lemon juice
ground black pepper to taste
1 pound jumbo lump crabmeat
¼ cup almond flour
1 tablespoon minced red bell pepper
2 teaspoons sliced green onion
1 tablespoon chopped fresh parsley
⅓ cup almond flour
Directions
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.