Crab cakes that are an excellent appetizer or meal all by themselves!
Provided by Sarah Pryor
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h30m
Yield 6
Number Of Ingredients 14
Steps:
- Grease a baking dish.
- 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.
Nutrition Facts : Calories 144 calories, Carbohydrate 4.4 g, Cholesterol 46.9 mg, Fat 11 g, Fiber 1.9 g, Protein 8.1 g, SaturatedFat 1.4 g, Sodium 272.2 mg, Sugar 0.8 g
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