![](https://cdn.statically.io/img/www.allrecipes.com/thmb/zGzu3vo1IKWPRlKGZ-p-pV5VE1Y=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2069977-d107caa7536e49f19f7c43bf21ab3d6e.jpg)
Ingredients
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1 large egg
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2 tablespoons mayonnaise
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1 ½ teaspoons seafood seasoning, such as Old Bay™
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1 teaspoon Dijon mustard
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½ teaspoon Worcestershire sauce
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¼ teaspoon hot pepper sauce (such as Tabasco®)
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¼ teaspoon lemon juice
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ground black pepper to taste
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1 pound jumbo lump crabmeat
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¼ cup almond flour
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1 tablespoon minced red bell pepper
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2 teaspoons sliced green onion
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1 tablespoon chopped fresh parsley
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⅓ cup almond flour
Directions
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Whisk egg, mayonnaise, seafood seasoning, Dijon, Worcestershire sauce, hot sauce, lemon juice, and pepper together in a bowl.
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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.
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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.
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Preheat the oven to 400 degrees F (200 degrees C).
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Bake crab cakes, uncovered, in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts (per serving)
114 | Calories |
7g | Fat |
4g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 114 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 1g | 5% |
Cholesterol 47mg | 16% |
Sodium 273mg | 12% |
Total Carbohydrate 4g | 2% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 10g | 19% |
Vitamin C 4mg | 4% |
Calcium 65mg | 5% |
Iron 1mg | 7% |
Potassium 261mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.