Baked Baby Crab Cakes
 
Prep time
Cook time
Total time
 
Serves: 12 cakes
INGREDIENTS:
  • ½ lb crab meat, chopped into small pieces (2 120 g cans)
  • ½ cup almond flour
  • 1 egg
  • 1 tablespoon fresh lemon juice (from ½ lemon)
  • 1 tablespoon green onion, minced
  • 2 teaspoons dijon mustard
  • 1 teaspoon fresh horseradish, grated
  • 1 teaspoon fresh dill, chopped finely
  • ½ garlic clove, minced
  • 1 pinch sea salt
DIRECTIONS:
  1. Preheat oven to 400°. Whisk the egg in a large bowl then add in all the other ingredients and mix to combine thoroughly. Spoon out 2 tablespoons at a time and roll the mixture into a ball then press down slightly to form a patty and place on a parchment lined baking sheet. Make sure the crab cakes are evenly spaced and bake for 20-25 minutes, until the tops and sides are starting to brown slightly and the cakes are firm enough to easily be lifted off the pan. Skewer with tooth picks or swords for easy dipping and eating.
Recipe by Love from the Land at https://www.lovefromtheland.com/baked-baby-crab-cakes-tzatziki/