ALMOND FLOUR CRAB CAKES WITH LEMON AIOLI
Provided by Catherine Saint Louis
Categories appetizer
Time 30m
Yield 12 crab cakes
Number Of Ingredients 23
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 295 milligrams, Sugar 1 gram, TransFat 0 grams
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Karim Gad
[email protected]These almond flour crab cakes were a bit too salty for my taste. I think I would use less Old Bay seasoning next time. The lemon aioli was good, but I would have liked it to be a bit more tangy.
Santosh Karki
[email protected]I'm not a fan of seafood, but these almond flour crab cakes were surprisingly good! The almond flour gave them a nice texture and the lemon aioli was a great addition. I would definitely eat these again.
Noah Sperling
[email protected]These almond flour crab cakes were delicious! The almond flour gave them a nice nutty flavor and the lemon aioli was the perfect complement. I will definitely be making these again.
Rem Gurung
[email protected]These almond flour crab cakes were a bit too bland for my taste. I think I would add more Old Bay seasoning or cayenne pepper next time. The lemon aioli was good, but I would have liked it to be a bit more creamy.
gaming poke
[email protected]I'm allergic to almonds, so I substituted almond flour with coconut flour, and they turned out great! The crab cakes were moist and flavorful, and the lemon aioli was the perfect complement. I will definitely be making these again.
Ma La
[email protected]I made these almond flour crab cakes for a party and they were a huge success! Everyone loved them. They were easy to make and the lemon aioli was a great addition. I will definitely be making these again.
Manik Hasan S
[email protected]These almond flour crab cakes were a bit too dry for my taste. I think I would add a little more mayonnaise or butter next time. The lemon aioli was good, but I would have liked it to be a bit more tangy.
Engr Pardeep
[email protected]I'm not a fan of crab cakes, but these almond flour crab cakes were surprisingly good! The almond flour gave them a nice nutty flavor and the lemon aioli was a great addition. I would definitely eat these again.
Belinda Cruz
[email protected]These almond flour crab cakes were easy to make and turned out great! The almond flour gave them a nice crispy crust and the lemon aioli was the perfect complement. I will definitely be making these again.
Joshua Skinner
[email protected]I made these almond flour crab cakes for my husband and he loved them! He said they were the best crab cakes he's ever had. The lemon aioli was the perfect complement. I will definitely be making these again.
ZOHAIB NIAZI
[email protected]These almond flour crab cakes were a bit too salty for my taste. I think I would use less Old Bay seasoning next time. The lemon aioli was good, but I would have liked it to be a bit more tangy.
Angie May
[email protected]I'm not a fan of seafood, but these almond flour crab cakes were surprisingly good! The almond flour gave them a nice texture and the lemon aioli was a great addition. I would definitely eat these again.
Keira Wilson
[email protected]These almond flour crab cakes were delicious! The almond flour gave them a nice nutty flavor and the lemon aioli was the perfect complement. I will definitely be making these again.
Nawazali Sheikh
[email protected]These almond flour crab cakes were a bit too bland for my taste. I think I would add more Old Bay seasoning or cayenne pepper next time. The lemon aioli was good, but I would have liked it to be a bit more creamy.
Rauf Shahani
[email protected]I'm allergic to almonds, so I substituted almond flour with coconut flour, and they turned out great! The crab cakes were moist and flavorful, and the lemon aioli was the perfect complement. I will definitely be making these again.
sohans islam
[email protected]I made these almond flour crab cakes for a party and they were a huge success! Everyone loved them. They were easy to make and the lemon aioli was a great addition. I will definitely be making these again.
oldpa payne
[email protected]These almond flour crab cakes were a bit too dry for my taste. I think I would add a little more mayonnaise or butter next time. The lemon aioli was good, but I would have liked it to be a bit more tangy.
Tanveer Hainssa
[email protected]I'm not usually a fan of crab cakes, but these almond flour crab cakes were surprisingly delicious! The almond flour gave them a nice nutty flavor and the lemon aioli was a great addition. I will definitely be making these again.
Gabrielle Chukwukanma
[email protected]These almond flour crab cakes were a hit with my family! They were so easy to make and turned out perfectly crispy on the outside and moist and flavorful on the inside. The lemon aioli was the perfect complement, adding a bright and tangy flavor. We