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Paleo Maryland Crab Cakes

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Feel free to get creative! Add celery, jalapenos, or other ingredients. You can also use chopped shrimp in this recipe for shrimp cakes.


  • 1 large egg
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon hot pepper sauce (such as Tabasco®)
  • ¼ teaspoon lemon juice
  • 1 ½ teaspoons seafood seasoning, such as Old Bay™
  • ground black pepper to taste
  • 1 pound fresh lump crabmeat
  • ¼ cup almond flour
  • 1 tablespoon finely diced red pepper
  • 2 teaspoons sliced green onion
  • 1 tablespoon chopped fresh parsley
  • ⅓ cup almond flour


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.

Preparation time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Servings: 6 – Yield: 6 servings



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