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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Brandon morin
[email protected]I was really impressed with these crab cakes. They were so easy to make, and they turned out perfectly. The almond flour gave them a nice crispy crust, and the crab meat was tender and flavorful. The lemon aioli was also a great addition.
Samuel Samuel
[email protected]These crab cakes were delicious! I made them for my family, and they all loved them. The almond flour gave them a nice crispy crust, and the crab meat was well-seasoned. The lemon aioli was also a great addition.
Kayode Depiver (Iconic Motivation)
[email protected]I made these crab cakes for a party, and they were a huge success! Everyone loved them. I especially liked the lemon aioli. It was the perfect complement to the crab cakes.
Dhormo Roy
[email protected]These crab cakes were a bit too dry for my taste. I think I might have overcooked them. The flavor was good, but I would have liked them to be more moist.
Khuzaima Ali
[email protected]I was really impressed with these crab cakes. They were so easy to make, and they turned out perfectly. The almond flour gave them a nice crispy crust, and the crab meat was tender and flavorful. The lemon aioli was also a great addition.
Latoyia Wilson
[email protected]These crab cakes were delicious! I made them for my family, and they all loved them. The almond flour gave them a nice crispy crust, and the crab meat was well-seasoned. The lemon aioli was also a great addition.
Katt Dea
[email protected]I made these crab cakes for a party, and they were a huge hit! Everyone loved them. They were so easy to make, and they turned out perfectly. The almond flour gave them a nice crispy crust, and the crab meat was tender and flavorful. The lemon aioli
Sk Rasid
[email protected]These crab cakes were a bit bland for my taste. I think I would have liked them better if I had added more seasoning.
Omar Bouz
[email protected]I was really impressed with these crab cakes. They were so easy to make, and they turned out perfectly. The almond flour gave them a nice crispy crust, and the crab meat was tender and flavorful. The lemon aioli was also a great addition.
Tara maite Henandez
[email protected]These crab cakes were delicious! I made them for my family, and they all loved them. The almond flour gave them a nice crispy crust, and the crab meat was well-seasoned. The lemon aioli was also a great addition.
Nino Perdomo
[email protected]I made these crab cakes for a party, and they were a huge success! Everyone loved them. I especially liked the lemon aioli. It was the perfect complement to the crab cakes.
VECTOR_ 1K
[email protected]These crab cakes were a bit too dry for my taste. I think I might have overcooked them. The flavor was good, but I would have liked them to be more moist.
Broken OFFICIAL
[email protected]I've made these crab cakes several times now, and they're always a hit. They're so easy to make, and they're always so delicious. I love the crispy crust and the moist, flavorful interior. The lemon aioli is also a must-have.
Phillips Olamide
[email protected]These crab cakes were easy to make and absolutely delicious! I used fresh crab meat, and the cakes were so flavorful. The lemon aioli was also a perfect pairing. I will definitely be making these again.
Fredrick King
[email protected]I was pleasantly surprised by how well these crab cakes turned out. I'm not a huge fan of almond flour, but it worked really well in this recipe. The cakes were moist and flavorful, and the lemon aioli was a great addition.
Nurul Khan
[email protected]These crab cakes were a hit with my family! The almond flour gave them a nice crispy crust, and the lemon aioli was the perfect complement. I will definitely be making these again.