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Gluten Free Chesapeake Crab Cakes with Almond Aioli

Gluten Free Chesapeake Crab Cakes with Almond Aioli
5
Prep time: , Cook time: , Total time:

DESCRIPTION:

Serve in 1 1/2-ounce cakes


INGREDIENTS:

INGREDIENTS:

Crab Cakes:

1/2 cup Curried Almond Aioli, sub recipe

1/2 cup Almonds, natural, finely ground

1 tsp Old Bay Seasoning

1 egg

1 tsp Flax Seeds, finely ground

1 Tbs Dijon mustard

3 Tbs Parsley, fresh, roughly chopped

1/4 cup Almonds, sliced

1 lb. Crab, jumbo lump

Canola Oil, as needed

16 lemon, wedges

Parsley, finely minced, to garnish

Almond Aioli:

2 oz Garlic Cloves, roasted

4 Tbs Almond Butter, roasted

1 egg

1 Tbs Kosher salt

1/8 cup Lemon Juice, fresh

1/8 cup Vinegar, champagne

3 cups Almond Oil

1/4 cup Cold Water

Almond Curried Aioli

16 oz. Almond Aioli, sub recipe

1/2 cup Scallions, thinly sliced

1 Tbs Curry Powder, Madras

1/4 cup Greek Yogurt, plain

1 Tbs Lemon Juice, fresh


PREPARATION:

PREPARATION:

Crab Cakes: 
1) Preheat oven to 375˚F.

2) Combine curried almond aioli, ground almonds, Old Bay seasoning, egg, flax seeds, Dijon mustard and parsley in a medium sized bowl and mix together until well combined.

3) Gently fold in sliced almonds and crab.

4) Form mixture into 16, 1 1/2 ounce cakes and sear in a sauté pan over medium high heat with canola oil for 3 minutes, 1 ½ minutes per side. Finish in oven for 2 minutes.

5) Serve immediately, garnished with a lemon wedge and a sprinkling of fresh parsley.

NOTE: Substitute Almond Aioli for Curried Almond Aioli if desired.

Almond Aioli:
1) Add garlic, almond butter, egg, salt, lemon juice and vinegar to the bowl of a food processor. Puree until smooth.

2) While pureeing, slowly add almond oil, alternating with water to achieve desired consistency.

3) Store airtight; refrigerate until ready to use.

Almond Curried Aioli:
1) In a stainless bowl, combine all ingredients and stir to incorporate evenly.

2) Store airtight; refrigerate until ready to use.

Nutritional Info:

Nutritional Info:

Calories 227.1; Fat 17.6 g; Sat Fat 1.7 g; Mono Fat 11.2 g; Poly Fat 3.6 g; Protein 15.1 g; Carb 2.8 g; Fiber 1.5 g; Cholesterol 80.2 mg; Sodium 345.6 mg; Calcium 95.7 mg ; Potassium 317.7 mg; Vitamin E 8.1 mg;

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