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Almond Flour Crab Cakes with Lemon Aioli

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Ingredients

For the crab cakes

  • cup mayonnaise

  • 2

    tablespoons Dijon mustard

  • 1

    egg

  • 1

    egg yolk

  • 2

    teaspoons lemon zest

  • 2

    teaspoons lemon juice

  • 2

    cups ground almond meal, plus 2/3 cup for dredging

  • 4

    scallions, finely chopped

  • 1

    tablespoon chopped dill

  • 1

    tablespoon chopped tarragon

  • 1

    tablespoon chopped cilantro

  • 1

    pound lump crab meat, picked over

  • ½

    teaspoon salt

  • ¼

    teaspoon white pepper

  • cup yellow cornmeal

  • ½ to ¾

    cup canola or grapeseed oil for frying

For the lemon aioli

  • 2

    egg yolks

  • 2

    teaspoons Dijon mustard

  • 1

    clove garlic, crushed

  • ½

    teaspoon lemon zest

  • 2

    teaspoons lemon juice

  • ⅔ to 1

    cup grapeseed oil

  • Salt and pepper to taste

  • Nutritional Information
    • Nutritional analysis per serving (14 servings)


      326 calories; 28 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 6 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 11 grams protein; 73 milligrams cholesterol; 464 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam

Preparation

  1. Make the crab cakes: Whisk together mayonnaise, mustard, egg, 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. Season with salt and white pepper, cover with plastic wrap and chill for 30 minutes.
  2. Meanwhile, make the aioli: Combine egg yolks, mustard, garlic and lemon zest and juice in a blender or food processor and purée until smooth. With machine running, slowly drizzle in the grapeseed oil a few drops at a time until the mixture begins to thicken. Gradually increase the oil to a thin, steady stream, blending to a uniform creamy consistency. If aioli breaks, drizzle in a little lukewarm water a few drops at a time until consistency is reached again. Season with salt and pepper to taste. Will keep 2 days or more in an airtight container in the refrigerator.
  3. Mix remaining 2/3 cup almond meal and cornmeal in a pie plate and season lightly with salt and pepper. Divide crab mixture into 12 equal portions and form into 2-inch patties. Coat in almond-cornmeal mixture.
  4. Heat 1/4 cup canola or grapeseed oil in a 12-inch skillet over medium-high heat until the oil is hot but not smoking, about 2 minutes. Cook crab cakes in batches, 3 to 4 minutes per side until deep golden brown and crisp, wiping out the skillet and adding fresh oil between the batches. Transfer to a paper-towel-lined tray. Crab cakes can be kept warm in a 200-degree oven for up to 30 minutes.
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