Almond-Flour Crab Cakes with Lemon Aioli
Almond flour absorbs excess moisture, rendering a moister, more tender crab cake than traditional methods (and additionally makes them naturally gluten-free.)
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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
- freshly ground pepper
- 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
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