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Ingredients
| regular mayonnaise: 1/3 cup |
| Dijon mustard: 2 Tbl |
| eggs: 1 |
| eggs: 1 (yolk) |
| lemon zest: 2 tsp |
| lemon juice: 2 tsp |
| almond flour: 2 2/3 cups (divided) |
| green onions - spring or scallion (chopped): 4 cups |
| dried dill weed: 1 Tbl |
| fresh tarragon: 1 Tbl (chopped) |
| fresh cilantro (coriander): 1 Tbl (chopped) |
| crab meat: 1 lb |
| salt: 1/2 tsp |
| white pepper (ground): 1/4 tsp |
| cornmeal: 1/3 cup |
| grapeseed oil: 3/4 cup (for frying) |
Aioli
| eggs: 2 (yolks only) |
| Dijon mustard: 2 tsp |
| garlic: 1 clove (crushed) |
| lemon zest: 1/2 tsp |
| lemon juice: 1/2 tsp |
| grapeseed oil: 1 cup |
| salt: 1 tsp |
| black pepper: 1 dash |
Crab Cakes with Lemon Aioli
User rating:
These flavorful crab cakes use almond flour to make them gluten free, but you can't tell that by the taste.
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Prep Time
15 min -
Cook Time
10 min -
Servings
6 serving(s)
Tags
Aioli
- Combine egg yolks, mustard, garlic, and lemon zest and juice in a blender and puree until smooth.
- With blender running on its lowest setting, remove the lid plug and slowly drizzle in grapeseed oil, a few drops at at a time, until mixture begins to thicken. Gradually increase the oil to a thin, steady stream, until a uniform creamy consistency is reached. If mixture begins to thread and break apart, stop adding oil and drizzle in lukewarm water a few drops at a time, until consistency once again becomes uniform and creamy.
- Season aioli with salt and pepper to taste, and set aside.
Crab Cakes
- Whisk together mayonnaise, mustard, egg, yolk, and lemon zest and juice in a large bowl. Mix in 2 cups of almond meal, scallions, and herbs until thoroughly combined. Gently fold in crab, taking care to keep large lumps intact. Season mixture with salt and white pepper, cover with plastic wrap and chill for 30 minutes.
- Mix remaining 2/3 cup almond meal and cornmeal in a pie plate, season lightly with salt and pepper. Divide crab mixture into 12 equal portions and form into 2-inch patties. Coat in almond-cornmeal mixture, pressing coating up sides until cakes are completely covered.
- Heat 4 tablespoons canola or grapeseed oil in a 12-inch skillet over medium-high heat until the oil is hot but no smoking, about 2-3 minutes. In batches, cook the crab cakes for 4-5 minutes per side until deep golden brown and crisp, wiping out the skillet and adding fresh oil between batches.
- Transfer cooked crab cakes to a paper-towel-lined tray and serve while warm.