Ingredients and Weight:
- 2 pounds lump crab meat
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 onion, finely diced
- 1/4 cup celery, finely diced
- 1 egg
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
20 minutes
Cooking Time:
12-15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the crab meat, almond flour, coconut flour, onion, celery, egg, mayonnaise, mustard, Old Bay seasoning, salt, and pepper. Mix well.
- Form the mixture into 8 patties.
- Place on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until golden brown.
Nutritional Information:
- Calories: 350 per serving
- Fat: 20g
- Protein: 30g
- Carbohydrates: 15g
- Fiber: 5g
Dish Characteristics:
- Paleo-friendly
- Rich and flavorful
- Perfectly crispy on the outside, tender and juicy on the inside
- Perfect for a main course or appetizer
User Comments:
- "These crab cakes were absolutely divine! They had the perfect balance of crab, spices, and crispy exterior." - Emily
- "I made these for a party and they were a huge hit. Everyone raved about how delicious they were." - Sarah
- "I've tried many different crab cake recipes, but these are by far the best. The almond and coconut flour give them a unique and delicious flavor." - John
Special Precautions and Tips:
- Use fresh lump crab meat for the best flavor.
- If you don't have almond flour or coconut flour, you can use a mixture of almond meal and tapioca flour.
- Be careful not to overcook the crab cakes, as they can become dry.
