Almond-Flour Crab Cakes with Lemon Aioli | Saveur

Ingredients

• For the Lemon Aioli
• 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
• For the Crab Cakes
• 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