ALMOND FLOUR CRAB CAKES WITH LEMON AIOLI

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.