Step 1

Mix first six ingredients well. Sift in coconut flour and stir.

Step 2

Fold in crab meat.

Step 3

Chill mixture in refrigerator about 30 minutes. (You can chill longer if you do not have time to make the crab cakes right away.)

Step 4

Preheat oven to 425F degrees. Spray baking sheet well with a gluten-free cooking spray (such as Pam) or line with parchment paper.

Step 5

Form crab cakes about three to four inches in diameter and place on a baking sheet.

Step 6

Sprinkle with paprika for a little color and additional flavor if you like. (I used smoked paprika.)

Step 7

Bake crab cakes 12 minutes.

Step 8

Broil additional 2 to 3 minutes until golden brown.