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Paleo Crab Cakes

 made it  |  0 reviews   |   photos
Sarah Pryor

"Crab cakes that are an excellent appetizer or meal all by themselves!"
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1 h 30 m servings 144 cals
Original recipe yields 6 servings (12 crab cakes)

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  • Prep

  • Cook

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  1. Grease a baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. Refrigerate crab cakes for at least 1 hour.
  6. Preheat oven to 400 degrees F (200 degrees C).
  7. Bake in preheated oven until hot in the center and golden brown on the outside, 15 to 20 minutes.


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

Nutrition Facts

Per Serving: 144 calories; 11 g fat; 4.4 g carbohydrates; 8.1 g protein; 47 mg cholesterol; 272 mg sodium. Full nutrition

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