Best Almond Flour Crab Cakes With Lemon Aioli Recipes

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CRISPY KETO CRAB CAKES



Crispy Keto Crab Cakes image

Gluten-free and keto crab cakes are made with almond flour instead of breadcrumbs. They are wonderfully crispy and delicious!

Provided by Vered DeLeeuw

Categories     Appetizer

Time 1h30m

Number Of Ingredients 12

1 egg (lightly beaten)
8 oz fresh lump crabmeat (gently picked through and shells removed)
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1 tablespoon minced fresh garlic
1/2 teaspoon Diamond Crystal kosher salt
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1/4 cup parsley (chopped)
1/2 cup blanched finely ground almond flour (blanched finely ground)
2 tablespoons butter
2 tablespoons olive oil

Steps:

  • In a medium bowl, lightly whisk the egg with a fork. Mix in the crabmeat. Mix well with a fork, pressing on the crab meat with the fork and breaking up any large pieces.
  • Mix in the mayonnaise, mustard, garlic, kosher salt, thyme, and cayenne pepper. Then Mix in the parsley and the almond flour.
  • Use a 1/4-cup scoop to portion out six portions of the mixture. Use your hands to form the portions into six 1/2-inch-thick patties.
  • Place the crab cakes on a platter lined with wax paper. Cover loosely with plastic wrap and refrigerate for at least one hour.
  • Heat the butter and olive oil in a large nonstick skillet over medium heat, about 3 minutes. Add the crab cakes. Cook them for about 4 minutes without moving, until you can see on the edges that the bottoms are browned.
  • Carefully, using two spatulas, flip the crab cakes. Very gently press on their tops to slightly flatten, then cook on the other side until browned, about 3-4 more minutes. Remove them to a plate lined with paper towels, then serve.

Nutrition Facts : ServingSize 2 crab cakes, Calories 298 kcal, Carbohydrate 5 g, Protein 17 g, Fat 24 g, SaturatedFat 5 g, Sodium 757 mg, Fiber 2 g, Sugar 1 g

PALEO MARYLAND CRAB CAKES



Paleo Maryland Crab Cakes image

Feel free to get creative! Add celery, jalapenos, or other ingredients. You can also use chopped shrimp in this recipe for shrimp cakes.

Provided by sammyc14

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 1h35m

Yield 6

Number Of Ingredients 14

1 large egg
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
¼ teaspoon hot pepper sauce (such as Tabasco®)
¼ teaspoon lemon juice
1 ½ teaspoons seafood seasoning, such as Old Bay™
ground black pepper to taste
1 pound fresh lump crabmeat
¼ cup almond flour
1 tablespoon finely diced red pepper
2 teaspoons sliced green onion
1 tablespoon chopped fresh parsley
⅓ cup almond flour

Steps:

  • Grease a baking sheet.
  • Whisk together egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, seafood seasoning, and black pepper in a bowl.
  • Place crab meat in a separate bowl and pour egg and mayonnaise mixture in; gently combine with hands. Mix in 1/4 cup almond flour, peppers, green onions, and parsley.
  • Form mixture into 6 patties. Place 1/3 cup almond flour in a shallow bowl. Dredge each cake in almond flour and set on prepared sheet pan; refrigerate for at least 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake crab cakes in the oven until golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 114.1 calories, Carbohydrate 4.3 g, Cholesterol 46.9 mg, Fat 6.8 g, Fiber 0.2 g, Protein 9.7 g, SaturatedFat 1 g, Sodium 272.6 mg, Sugar 0.3 g

SPICY CRAB CAKES WITH LEMON AIOLI SAUCE



Spicy Crab Cakes with Lemon Aioli Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 55m

Yield 4 to 5 servings

Number Of Ingredients 22

2 tablespoons butter
1 shallot, chopped fine
1 clove garlic, minced
1/4 cup finely chopped red pepper
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 teaspoon lemon zest
1 teaspoon crab boil seasoning
1 tablespoon chopped fresh parsley leaves
1 cup plain panko bread crumbs
1 large egg
Hot sauce, to taste
1 pound lump crabmeat, picked over to remove cartilage and shell fragments
1/2 cup peanut oil
Lemon Aioli, recipe follows
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon chopped chives
3 tablespoons lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
  • In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
  • Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
  • Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
  • In a medium bowl, mix all the ingredients together.

SPICED CRAB CAKES WITH LEMON & LIME AïOLI



Spiced crab cakes with lemon & lime aïoli image

Simple fishcakes made from delicate shellfish and Asian spices - coriander, sesame and chilli add a kick. Serve with a citrus mayonnaise

Provided by Good Food team

Categories     Starter

Time 30m

Number Of Ingredients 12

100g white crabmeat
2 spring onions , finely chopped
1 red chilli , deseeded and finely chopped
small pack coriander , leaves only, finely chopped, plus extra for serving
2 tbsp sesame seed
50g fresh breadcrumb
1 large egg yolk
sunflower oil , for frying
plain flour , for dusting
3 tbsp good mayonnaise
zest ½ lime (after zesting, cut ½ into wedges for serving)
zest ½ lemon , plus a squeeze of juice

Steps:

  • Combine the crab, spring onions, chilli and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds. While they're still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab. Add the breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins.
  • For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan. Dust the crab cakes with a little flour and fry gently for 3 mins on each side until crisp and golden. Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.

Nutrition Facts : Calories 504 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium

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Crab cakes have been a classic favorite of seafood lovers for years. These savory patties are filled with sweet crab meat and a range of spices and seasonings. Almond flour crab cakes with lemon aioli recipes offer a healthy twist on the classic dish. Almond flour is a low-carb, gluten-free alternative to regular flour, making these crab cakes perfect for those following a specific diet. The lemon aioli adds a citrusy, tangy flavor that pairs well with the delicate taste of the crab meat.

Ingredients

  • 1 lb. crab meat, picked clean of shells
  • 1/2 cup almond flour
  • 1/4 cup mayonnaise
  • 1 egg, beaten
  • 1/4 cup green onion, chopped
  • 1 tbsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup olive oil

Directions

  1. In a large bowl, combine the crab meat, almond flour, mayonnaise, egg, green onion, Dijon mustard, Old Bay seasoning, garlic powder, salt, and black pepper. Mix well to combine all the ingredients.
  2. Form the mixture into small patties, about 2-3 inches wide.
  3. Heat the olive oil in a large skillet over medium heat. Once the oil is hot, gently place the crab cakes in the skillet, being careful not to overcrowd them.
  4. Cook the crab cakes for 3-4 minutes on each side, until they are golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.
  5. Serve the crab cakes hot with the lemon aioli sauce (recipe below).
Lemon Aioli Recipe
  • 1/4 cup mayonnaise
  • 2 tbsp freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  1. In a small bowl, whisk together the mayonnaise, lemon juice, garlic, salt, and black pepper until smooth.
  2. Refrigerate the aioli for at least 30 minutes to allow the flavors to meld together.
  3. Serve the aioli alongside the almond flour crab cakes.

Conclusion

Almond flour crab cakes with lemon aioli recipes offer a healthier alternative to traditional crab cakes. The almond flour creates a low-carb, gluten-free option without sacrificing flavor. The lemon aioli adds a tangy and citrusy component, making this dish a complex and delicious addition to any seafood lover's menu. This recipe can be easily assembled for a casual weeknight or a special occasion, impressing family and friends alike.
Crab cakes are a delicacy that everyone should try once in their lifetime. The nutty flavor and texture of almond flour can take these crab cakes to a whole new level. The lemon aioli is the perfect dip that complements the flavors of the crab cakes. In this article, we will discuss valuable tips that you should consider when making almond flour crab cakes with lemon aioli recipes.

Tips for making almond flour crab cakes

1. Use fresh crab meat
The quality of the crab meat that you use will determine the taste and texture of your crab cakes. Therefore, it is essential to use fresh crab meat. The best type of crab meat for these cakes is jumbo lump crab meat, which has large pieces of meat that hold their shape when cooked.
2. Drain the crab meat
When using canned crab meat, it is essential to drain the excess liquid from the can before using it in your recipe. Excess liquid can make your crab cakes soggy, affecting their texture and taste. Remove any shells or cartilage from the crab meat before cooking.
3. Use almond flour as a binder
Traditional crab cakes use breadcrumbs as a binder, but almond flour is an excellent substitute. Almond flour is gluten-free and has a nutty flavor that complements the crab meat. The flour will absorb the moisture from the crab meat and hold the cakes together during cooking.
4. Chill the crab cakes before cooking
After you have shaped your crab cakes, it is essential to refrigerate them for about 30 minutes. Chilling the cakes helps them hold their shape during cooking and reduces the risk of falling apart while cooking.
5. Use the right cooking method
The best way to cook almond flour crab cakes is to pan-fry them in butter or oil. Make sure the pan is hot enough before adding your crab cakes, as this will prevent them from sticking to the pan. Cook for about 4-5 minutes on each side until they are golden brown.

Tips for making lemon aioli

1. Use fresh lemons
The key to making great lemon aioli is using fresh lemons. Fresh lemons will add a bright citrus flavor to the aioli, making it taste delicious. Squeeze the lemons before making the aioli and use the juice immediately.
2. Use a food processor or blender
To make smooth and creamy aioli, use a food processor or blender. A food processor or blender helps to emulsify the ingredients, resulting in a smooth and creamy texture. Add the lemon juice, egg yolk, garlic, and dijon mustard in the processor or blender and while it’s running slowly drizzle the oil.
3. Use the right oil
Aioli is made by emulsifying oil and egg yolks. Therefore, it is essential to use the right oil. It's best to use a light oil that doesn't have a strong flavor, such as grapeseed oil or vegetable oil. Olive oil can be used, but it has a strong flavor that can overpower the other ingredients.
4. Chill the aioli before serving
After making your lemon aioli, it is essential to refrigerate it for at least 30 minutes before serving. Chilling the aioli helps to thicken it and intensifies the flavors. Do not refrigerate for too long as it may turn watery and thin.

Conclusion

Making almond flour crab cakes with lemon aioli can be a fun and delicious experience. By following these valuable tips, you can create crab cakes that are flavorful, moist, and have the perfect texture. The lemon aioli is the perfect dip that complements the nutty taste and texture of the almond flour crab cakes. Enjoy your almond flour crab cakes with lemon aioli and impress your guests with your culinary skills.

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