Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a small skillet over medium low heat, heat one tbsp of oil. Add the finely minced shallot. Slowly sweat the shallots, taking care not to caramelize or burn them. This should take about 5 minutes. Then, remove from heat and transfer to a small bowl.
Next, grab the crab and a medium mixing bowl. With your hands, transfer small amounts of crab to the mixing bowl, sifting through the crab to remove any stray pieces of shell. Discard shell pieces.
In the bowl with the crab add the shallot, mayo, egg, hot sauce, mustard, parsley, chives and old bay. Gently fold with a spatula. Next, fold in the flax and coconut (or almond flour if you prefer).
Grab the parchment-lined cookie sheet and a 1.5" round cookie cutter. With a spoon, scoop out about 1 tbsp of mix. Pack into the 1.5" round cookie cutter. Press the mixture gently through the cookie cutter and on the cookie sheet. Repeat this until the cookie sheet is full. You should end up with 26 to 30 crab cakes.
Finally bake the crab cakes in the oven for 15 minutes. **Optional - give the cakes a quick sear in a hot, lightly oiled skillet if desired**
Top with red pepper roulade and chives, or serve along side a bowl of lemon aioli.
Nutrition Facts Per Crab Cake:
Calories: 45 | Total Fat: 3 g | Cholesterol: 24 mg | Total Carbohydrates: 1 g | Sugars: 0 g | Net Carbs 0 g | NET CARBS: 1 g | Protein: 3 g