Baked Crab Cakes Recipe
These gluten free healthy oven baked crab cakes are so easy! Not only are they low carb but they're also paleo and Whole30 recipes as well. Whether you make them as appetizers or as a healthy dinner recipe, you're going to love them.
Servings: 6 cakes
- 1 lb. jumbo Lump Crab meat
- 1 tsp red pepper flakes
- 1 onion diced
- 1 egg
- 1 tsp dill
- 1/2 cup almond Flour
- 2 tsp dijon mustard
- 2 tsp worcestershire sauce
- 1/3 cup mayonnaise
- 2 tsp fresh parsley or 1 tsp of dried 1/4 tsp salt
- fresh ground pepper
- zest of a whole lemon
- juice from 2 lemons
Place a sheet of parchment paper onto your baking sheet and preheat oven to 400F degrees.
Spray your parchment with a non-stick spray or place olive oil underneath where each crab cake will be placed. (This step is very important, the crab cakes might stick to the parchment paper during the baking process if you don’t grease it.)
Drain your crab meat and put into a large bowl.
Add in all of your ingredients at once. Take fresh ground pepper and do 3 turns onto the top of your ingredients.
Fold all the ingredients together.
Take a medium sized ice cream scoop and place each scoop about an inch apart onto your pan.
Take the back of your scoop and flatten the cakes to 1/4” thickness.
Place in the oven. After 10 minutes gently flip your crab cakes over and cook for another 10 minutes or until golden brown.
Serve over a bed of greens and with tartar sauce and garnish with a lemon wedge.
Serving: 1cake | Calories: 218kcal | Carbohydrates: 5g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 59mg | Sodium: 758mg | Potassium: 214mg | Fiber: 1g | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 1mg