Paleo Maryland Crab Cakes

• 1 large egg
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon hot pepper sauce (such as Tabasco(R))
• 1/4 teaspoon lemon juice
• 1 1/2 teaspoons seafood seasoning, such as Old BayTM
• ground black pepper to taste
• 1 pound fresh lump crabmeat
• 1/4 cup almond flour
• 1 tablespoon finely diced red pepper
• 2 teaspoons sliced green onion
• 1 tablespoon chopped fresh parsley
• 1/3 cup almond flour

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

egg, mayonnaise, mustard, worcestershire sauce, hot pepper, lemon juice, seafood seasoning, ground black pepper, lump crabmeat, almond flour, red pepper, green onion, parsley, almond flour

Taken from www.allrecipes.com/recipe/228078/paleo-maryland-crab-cakes/ (may not work)