Ingredients

• 1 large egg
• 2 tablespoons mayonnaise
• 1.5 teaspoons seafood seasoning , such as Old Bay™
• 1 teaspoon Dijon mustard
• 0.5 teaspoons Worcestershire sauce
• 0.25 teaspoons hot pepper sauce , such as Tabasco®
• 0.25 teaspoons lemon juice
• ground black pepper to taste
• 1 pound jumbo lump crabmeat
• 0.25 cups almond flour
• 1 tablespoon minced red bell pepper
• 2 teaspoons sliced green onion
• 1 tablespoon chopped fresh parsley
• 0.33 cups almond flour

Instructions

1. 1 Whisk egg, mayonnaise, seafood seasoning, Dijon, Worcestershire sauce, hot sauce, lemon juice, and pepper together in a bowl.
2. 2 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.
3. 3 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.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Bake crab cakes, uncovered, in the preheated oven until golden brown, 15 to 20 minutes.

Nutrition per serving