Nutritional info: Calories 177, Fat 5g, Protein 22.4g, Carbohydrate 4.8g
Servings: 6
Ingredients:
1 large egg
2 tbsp. Paleo mayonnaise (see bonus recipe below)
1 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce (see bonus recipe below)
1/4 tsp. hot sauce
1/4 tsp. lemon juice
1 1/2 tsp. seafood seasoning (see recipe below)
Ground black pepper to taste
1lb. fresh lump crabmeat
1/4 c. almond flour
1 tbsp. red pepper (finely diced)
2 tsp. green onion (sliced)
1 tbsp. fresh parsley (chopped)
1/3 c. almond flour
Directions:
1. In a large bowl, whisk together the egg, mayonnaise, mustard, Worcestershire sauce, hot sauce, lemon juice, seafood seasoning and black pepper.
2. Gently mix in the crab meat, 1/4 c. almond flour, peppers, onions and parsley.
3. Form into 6 patties.
4. Place the remaining 1/3 cup of almond flour in a shallow bowl.
5. Coat either side of the cakes with almond flour.
6. Place on a greased cooking sheet and let them chill for an hour in the fridge.
7. Preheat the oven to 400 degrees.
8. Place the cakes in the oven for 15-20 minutes or until they are golden brown.
9. Serve!
**Bonus Recipes!
Paleo Mayonnaise:
1 c. olive oil
1 egg
1 tbsp. lemon juice
Salt and Pepper
Mix the egg, lemon juice, salt and pepper until well combined. Slowly stir in the oil, allowing it to emulsify. That’s it!
Paleo Worcestershire Sauce:
1/2 c. apple cider vinegar
2 tbsp. water
2 tbsp. coconut aminos
1/4 tsp. ginger (ground)
1/4 tsp. mustard powder
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. cinnamon (ground)
1/8 tsp. black pepper (ground)
In a small saucepan over low heat, add all the ingredients and stir until heated through. Let simmer for 5 minutes then cool and store in the fridge.
Paleo Seafood Seasoning
1 tsp. salt
1 tsp. freshly ground black pepper
1 tbsp. lemon zest (about 1 tablespoon)
2 tbsp. dill weed
Combine all ingredients and mix well. Use immediately