Almond-Flour Crab Cakes with Lemon Aioli | Saveur

Ingredients

• 2 egg yolks
• 2 tsp. Dijon mustard
• 1 clove garlic, crushed
• 1 tsp. lemon zest
• 2 tsp. lemon juice
• ²⁄₃ to 1 cup grapeseed oil
• Salt and freshly ground pepper to taste
• ¹⁄₃ cup mayonnaise
• 2 tbsp. Dijon mustard
• 1 egg
• 1 egg yolk
• 2 tsp. lemon zest
• 2 ²⁄₃ cups ground almond meal, divided
• 4 scallions, finely chopped
• 1 tbsp. chopped dill
• 1 tbsp. chopped tarragon
• 1 tbsp. chopped cilantro
• 1 lb. lump crabmeat, picked over
• ¹⁄₂ tsp. salt
• ¹⁄₄ tsp. freshly ground white pepper
• ¹⁄₃ cup yellow cornmeal
• ¹⁄₂ to ³⁄₄ cup canola or grapeseed oil for frying