Ingredients: |
Ingredients:
For the Crab Cakes
16 oz. lump crabmeat
1/2 cup finely diced red bell pepper
1/4 cup thinly sliced green onion
1 tsp. Bay Seasoning (I use Primal Palate New BAE)
4 tbsp. homemade or compliant mayo
salt and pepper, to taste
1.5 tbsp. cassava flour
1/4 cup almond flour
2 tbsp. avocado or olive oil, for frying
For the Lemon-Garlic Aioli
3/4 cup homemade or compliant mayo
2 cloves garlic, minced
1 tsp. lemon zest
juice of 1/2 lemon
salt and pepper, to taste
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Directions: |
Directions:1.Combine all of the aioli ingredients in a bowl and stir to combine. Cover and refrigerate until ready to serve.
2.In a large bowl, combine the crabmeat, red bell pepper, green onion, bay seasoning, salt, pepper, mayo, and cassava. Mix until just combined.
3.Line a baking sheet with parchment paper.
4.Using 1/2 cup measuring cup, scoop out crab mixture and form into uniform patties. Set on the parchment-lined baking sheet and refrigerate for about 30 minutes so that they firm up.
5.Place almond flour on a plate. Take firm crab cakes, carefully set each side of the crabcakes so that they are just lightly dusted (you don't want it caked on or they will taste dry when you bite into them). Set back on the parchment paper until all of the crab cakes are lightly coated.
6. Heat 2 tbsp. oil in a non-stick skillet. When very hot, but not smoking, carefully set the crabcakes and sear until golden brown and slightly crispy, about 3-4 minutes per side. Using a sturdy spatula, carefully flip, and continue to cook on the other side for 3 more minutes. As they are complete, I recommend setting them on a wire rack so that they don't get soggy before serving.
7. Serve with the aioli and enjoy! |
This recipe for Whole 30 Crab Cakes with Lemon Aioli is from