Paleo Maryland Crab Cakes

Ingredients

• 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

Directions

Grease a baking sheet.

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. Mix in 1/4 cup almond flour, peppers, green onions, and parsley.

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.

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

Bake crab cakes in the oven until golden brown, 15 to 20 minutes.