Crab cakes that are an excellent appetizer or meal all by themselves!

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
6
Yield:
12 crab cakes
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease a baking dish.

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  • 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.

  • 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.

  • 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.

  • Refrigerate crab cakes for at least 1 hour.

  • Preheat oven to 400 degrees F (200 degrees C).

  • 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

144 calories; protein 8.1g; carbohydrates 4.4g; fat 11g; cholesterol 46.9mg; sodium 272.2mg. Full Nutrition
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