Almond Flour Crab Cakes

By lihui

12 Person

30 Minutes

0 Calories

The substitution of almond flour for conventional wheat flour in this recipe originated as a gluten-free workaround, but because almond meal absorbs moisture without becoming starchy, it provides structure while keeping the cakes moister and more tender than a traditional crab cake. Just give it a try, you will not regret it!

Ingredients

Lemon Aloli

Pepper
Salt
2/3 cup Grapeseed oil
2 teaspoons Lemon juice
1/2 teaspoon Lemon zest
1 clove Garlic, crushed
2 teaspoons Dijon mustard
2 Egg yolks

Crab Cakes

1/2 cup Canola or grapeseed oil for frying
1/3 cup Yellow cornmeal
1/4 teaspoon White pepper
1/2 teaspoon Salt
1 pound Lump crab meat, picked over
1 tablespoon Chopped cilantro
1 tablespoon Chopped tarragon
1 tablespoon Chopped dill
4 Scallions, finely chopped
2 cups Ground almond meal
2 tablespoons Lemon juice
2 tablespoons Lemon zest
1 Egg yolk
1 Egg
2 tablespoons Dijon mustard
1/3 cup Mayonnaise

Method

01

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.
02

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.
03

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.
04

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.

Related Tags

Almond Flour Crab Cakes

4.7

( By lihui )

01 Information

Grade easy
Serving 12 servings
Total Time 30 Mins

02 Ingredients

Lemon Aloli

Pepper

Salt

2/3 cup Grapeseed oil

2 teaspoons Lemon juice

1/2 teaspoon Lemon zest

1 clove Garlic, crushed

2 teaspoons Dijon mustard

2 Egg yolks

Crab Cakes

1/2 cup Canola or grapeseed oil for frying

1/3 cup Yellow cornmeal

1/4 teaspoon White pepper

1/2 teaspoon Salt

1 pound Lump crab meat, picked over

1 tablespoon Chopped cilantro

1 tablespoon Chopped tarragon

1 tablespoon Chopped dill

4 Scallions, finely chopped

2 cups Ground almond meal

2 tablespoons Lemon juice

2 tablespoons Lemon zest

1 Egg yolk

1 Egg

2 tablespoons Dijon mustard

1/3 cup Mayonnaise

03 Method

Step 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.

Step 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.

Step 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.

Step 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.

04 Author

lihui

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