Best 8 Almond Flour Crab Cakes With Lemon Aioli Recipes

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Seafood lovers, get ready to embark on a culinary journey with almond flour crab cakes and lemon aioli. This combination promises a symphony of flavors that will tantalize your taste buds and leave you craving more. The almond flour adds a delightful crunch and nutty flavor to the crab cakes, while the lemon aioli provides a refreshing and tangy contrast. Whether you're a seasoned chef or a beginner in the kitchen, this article will guide you through the steps of creating these delectable crab cakes, ensuring a perfect balance of textures and flavors. So gather your ingredients, put on your apron, and let's dive into the world of almond flour crab cakes with lemon aioli.

Check out the recipes below so you can choose the best recipe for yourself!

ALMOND FLOUR CRAB CAKES WITH LEMON AIOLI



Almond Flour Crab Cakes with Lemon Aioli image

Provided by Catherine Saint Louis

Categories     appetizer

Time 30m

Yield 12 crab cakes

Number Of Ingredients 23

1/3 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
1/2 teaspoon salt
1/4 teaspoon white pepper
1/3 cup yellow cornmeal
1/2 to 3/4 cup canola or grapeseed oil for frying
2 egg yolks
2 teaspoons Dijon mustard
1 clove garlic, crushed
1/2 teaspoon lemon zest
2 teaspoons lemon juice
2/3 to 1 cup grapeseed oil
Salt and pepper to taste

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

SPICY CRAB CAKES WITH LEMON AIOLI SAUCE



Spicy Crab Cakes with Lemon Aioli Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 55m

Yield 4 to 5 servings

Number Of Ingredients 22

2 tablespoons butter
1 shallot, chopped fine
1 clove garlic, minced
1/4 cup finely chopped red pepper
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 teaspoon lemon zest
1 teaspoon crab boil seasoning
1 tablespoon chopped fresh parsley leaves
1 cup plain panko bread crumbs
1 large egg
Hot sauce, to taste
1 pound lump crabmeat, picked over to remove cartilage and shell fragments
1/2 cup peanut oil
Lemon Aioli, recipe follows
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon chopped chives
3 tablespoons lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
  • In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
  • Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
  • Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
  • In a medium bowl, mix all the ingredients together.

SPICED CRAB CAKES WITH LEMON & LIME AïOLI



Spiced crab cakes with lemon & lime aïoli image

Simple fishcakes made from delicate shellfish and Asian spices - coriander, sesame and chilli add a kick. Serve with a citrus mayonnaise

Provided by Good Food team

Categories     Starter

Time 30m

Number Of Ingredients 12

100g white crabmeat
2 spring onions , finely chopped
1 red chilli , deseeded and finely chopped
small pack coriander , leaves only, finely chopped, plus extra for serving
2 tbsp sesame seed
50g fresh breadcrumb
1 large egg yolk
sunflower oil , for frying
plain flour , for dusting
3 tbsp good mayonnaise
zest ½ lime (after zesting, cut ½ into wedges for serving)
zest ½ lemon , plus a squeeze of juice

Steps:

  • Combine the crab, spring onions, chilli and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds. While they're still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab. Add the breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins.
  • For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan. Dust the crab cakes with a little flour and fry gently for 3 mins on each side until crisp and golden. Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.

Nutrition Facts : Calories 504 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium

PALEO MARYLAND CRAB CAKES



Paleo Maryland Crab Cakes image

Feel free to get creative! Add celery, jalapenos, or other ingredients. You can also use chopped shrimp in this recipe for shrimp cakes.

Provided by sammyc14

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 1h35m

Yield 6

Number Of Ingredients 14

1 large egg
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
¼ teaspoon hot pepper sauce (such as Tabasco®)
¼ teaspoon lemon juice
1 ½ teaspoons seafood seasoning, such as Old Bay™
ground black pepper to taste
1 pound fresh lump crabmeat
¼ cup almond flour
1 tablespoon finely diced red pepper
2 teaspoons sliced green onion
1 tablespoon chopped fresh parsley
⅓ cup almond flour

Steps:

  • Grease a baking sheet.
  • Whisk together egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, seafood seasoning, and black pepper in a bowl.
  • Place crab meat in a separate bowl and pour egg and mayonnaise mixture in; gently combine with hands. Mix in 1/4 cup almond flour, peppers, green onions, and parsley.
  • Form mixture into 6 patties. Place 1/3 cup almond flour in a shallow bowl. Dredge each cake in almond flour and set on prepared sheet pan; refrigerate for at least 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake crab cakes in the oven until golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 114.1 calories, Carbohydrate 4.3 g, Cholesterol 46.9 mg, Fat 6.8 g, Fiber 0.2 g, Protein 9.7 g, SaturatedFat 1 g, Sodium 272.6 mg, Sugar 0.3 g

CRAB CAKES WITH LEMON GARLIC AIOLI SAUCE



Crab Cakes With Lemon Garlic Aioli Sauce image

My friend Kirsten shared this recipe for me when I needed a no-fail crab cake recipe for a holiday party. This was fantastic

Provided by Dine Dish

Categories     Crab

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 18

1 (8 ounce) can premium white lump crabmeat, drained
2 tablespoons mayonnaise
1 small egg
1/4 cup finely chopped green onion
1/4 cup finely chopped green pepper
1/2 cup fresh white breadcrumbs (add dash of salt and pepper)
1 tablespoon Old Bay Seasoning
1 tablespoon chopped fresh parsley
1 garlic clove, mashed into a paste
1/2 lemon, juice of, fresh lemon of a
flour
2 -4 tablespoons olive oil
1 tablespoon butter
1/4 cup mayonnaise
2 small garlic cloves, mashed to a paste with salt
1/2 lemon, juice of
1 dash black pepper
1 teaspoon Old Bay Seasoning

Steps:

  • Mix first 10 ingredients together, being careful to not overmix or break up the crab chunks.
  • Dust a sheet pan or piece of tinfoil with flour. Carefully form little patties with the mixture and drop them onto the sheet pan or foil to dust with flour. Don't overhandle as the mixture will be very soft and wet. If the mixture is too wet, add more crumbs, or some flour.
  • Meanwhile, melt butter into 2 tbs of the olive oil and heat a sauté pan to medium-high. Carefully drop cakes into pan with a spatula. Cook on one side until brown and crisp.
  • Turn carefully, cook on the other side until brown and crisp and the inside of the cakes are cooked, about 2-3 minutes per side.
  • Serve hot, topped with aioli and a few sliced green onions for garnish.
  • For the sauce:.
  • Mash garlic into a fine paste with the side of a knife on a cutting board, using salt as an abrasive. Mix all ingredients together. Serve with the crab cakes.

ALMOND FLOUR CRAB CAKES WITH LEMON AIOLI



ALMOND FLOUR CRAB CAKES WITH LEMON AIOLI image

Categories     Shellfish     Wheat/Gluten-Free

Number Of Ingredients 25

FOR THE CRAB CAKES
1/3 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
1/2 teaspoon salt
1/4 teaspoon white pepper
1/3 cup yellow cornmeal
1/2 to 3/4 cup canola or grapeseed oil for frying
FOR THE LEMON AIOLI
2 egg yolks
2 teaspoons Dijon mustard
1 clove garlic, crushed
1/2 teaspoon lemon zest
2 teaspoons lemon juice
2/3 to 1 cup grapeseed oil
Salt and pepper to taste

Steps:

  • 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.

CRAB CAKES WITH BASIL AïOLI



Crab Cakes with Basil Aïoli image

Categories     Egg     Pepper     Sauté     Crab     Spring     Bon Appétit     California

Yield Makes 4 servings

Number Of Ingredients 9

12 ounces crabmeat
1/4 cup minced roasted red peppers from jar
Basil Aioli
1 1/2 teaspoons grated lemon peel
3 cups fresh breadcrumbs (from about 8 ounces of French bread)
2 large egg yolks
All purpose flour
2 egg whites, beaten just until foamy
3 tablespoons butter

Steps:

  • Combine crabmeat, red peppers, 3 tablespoons Basil Aioli and lemon peel in large bowl. Mix in 1 1/3 cups breadcrumbs. Season to taste with salt and pepper. Mix in yolks (mixture will be soft).
  • Form crab mixture into eight 3/4-inch-thick cakes, using generous 1/4 cupful for each. Coat cakes on both sides with flour; shake off excess. Brush both sides with beaten whites, then coat with remaining breadcrumbs. Cover; chill at least 2 hours and up to 6 hours.
  • Melt butter in heavy large skillet over medium-high heat. Working in batches, cook cakes until golden brown and heated through, about 4 minutes per side. Place 2 cakes on each plate. Serve with remaining Basil Aioli.

MINI CRAB CAKES WITH LEMON-DILL AIOLI



Mini Crab Cakes With Lemon-Dill Aioli image

I love a good crab cake! The sauce would also go great with shrimp instead of cocktail sauce. This recipe is from Pavilions.com. You can change the amount of bread crumbs to your liking.

Provided by MealPrepper

Categories     Crab

Time 30m

Yield 40 serving(s)

Number Of Ingredients 14

3/4 cup mayonnaise
2 teaspoons finely shredded lemon peel
4 teaspoons lemon juice
1 tablespoon fresh dill weed, minced
3 -4 garlic cloves, minced or pressed
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 large brown egg
1/8 teaspoon cayenne
3 cups fresh breadcrumbs
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green onion
4 (6 ounce) cans crabmeat, well drained

Steps:

  • 1. For aioli, in a small bowl combine mayonnaise, lemon peel and juice, dill, and garlic. Mix well, cover, and refrigerate until crab cakes are ready.
  • 2. For crab cakes, in a large bowl, combine mayonnaise, mustard, egg, cayenne, 1 cup bread crumbs, celery, red bell pepper, and green onion; mix well. Gently stir in crabmeat.
  • 3. Place remaining 2 cups bread crumbs in a shallow dish. Shape crab into small cakes (about 1 1/2-in. diameter); coat with bread crumbs, pressing gently to adhere.
  • 4. Place apart in two oiled 12- by- 17-in. rimmed baking pans. Bake in a 500° oven for 7 minutes, switch pan positions, and continue baking until golden brown, about 7 minutes longer. Serve hot with aioli.

Nutrition Facts : Calories 74.2, Fat 2.8, SaturatedFat 0.5, Cholesterol 14.1, Sodium 253.3, Carbohydrate 7.7, Fiber 0.4, Sugar 1, Protein 4.5

Tips:

  • Use fresh crab meat for the best flavor. Frozen crab meat can also be used, but it should be thawed and drained before using.
  • Be careful not to overmix the crab cake mixture. Overmixing will make the crab cakes tough.
  • Form the crab cakes into 1-inch balls, then flatten them into patties. This will help them cook evenly.
  • Pan-fry the crab cakes over medium heat until they are golden brown on both sides. Do not overcrowd the pan, or the crab cakes will not cook evenly.
  • Serve the crab cakes immediately with lemon aioli.

Conclusion:

These Almond Flour Crab Cakes with Lemon Aioli are a delicious and healthy alternative to traditional crab cakes. Made with almond flour instead of breadcrumbs, they are gluten-free and low-carb. The lemon aioli adds a bright and tangy flavor that complements the crab cakes perfectly. This recipe is sure to be a hit at your next party or gathering.

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