Ingredients
For the crab cakes
- ⅓ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 egg
- 1 egg yolk
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- 2 cups ground almond meal, plus 2/3 cup for dredging
- 4 scallions, finely chopped
- 1 tablespoon chopped dill
- 1 tablespoon chopped tarragon
- 1 tablespoon chopped cilantro
- 1 pound lump crab meat, picked over
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ⅓ cup yellow cornmeal
- ½ to ¾ cup canola or grapeseed oil for frying
For the lemon aioli
- 2 egg yolks
- 2 teaspoons Dijon mustard
- 1 clove garlic, crushed
- ½ teaspoon lemon zest
- 2 teaspoons lemon juice
- ⅔ to 1 cup grapeseed oil
- Salt and pepper to taste
- Nutritional Information
Nutritional analysis per serving (14 servings)
328 calories; 28 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 6 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 12 grams protein; 73 milligrams cholesterol; 337 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
12 crab cakes
Preparation
- 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.
- 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.
- 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.
- 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.
Dining and Cooking