Almond Flour Crab Cakes PT30M https://img1.cooker-king.com/201907/2019/0826/a2/2/353137/300x200x90.jpg 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! 12 servings Ingredients: 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 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

    Almond Flour Crab Cakes

    4.9

    ( By lihui )

    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!
    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 lihui
    134 Recipes

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