These Maryland crab cakes are made with jumbo lump crabmeat, traditional seasonings, and an almond flour breading. Add celery, jalapeños, or other ingredients — feel free to get creative! You can also use chopped shrimp in this recipe to make shrimp cakes.
Ingredients
- egg: 1 piece
- mayonnaise: 2 Tbsp
- ½ teaspoons seafood seasoning, such as Old Bay™: 1 piece
- Dijon mustard: 1 tsp
- Worcestershire sauce: 0.5 tsp
- hot pepper sauce (such as Tabasco®): 0.25 tsp
- lemon juice: 0.25 tsp
- ground black pepper: (to taste)
- jumbo lump crabmeat: 1 pound
- almond flour: 0.25 cup
- red bell pepper: 1 Tbsp (minced)
- green onion: 2 tsp (sliced)
- fresh parsley: 1 Tbsp (chopped)
- almond flour: 0.33333 cup
Metric Conversion
Stages of cooking
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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.
