Created by: Almond Board of California
Makes: 16 1½ ounce cakes
Ingredients
- ½ cup Curried Almond Aioli, sub recipe
- ½ cup almonds, natural, finely ground
- 1 tsp. Old Bay Seasoning
- 1 egg
- 1 tsp. flaxseed, finely ground
- 1 Tbs Dijon Mustard
- 3 Tbs. parsley, roughly chopped
- ¼ cup almonds, sliced
- 1 lb. crab, jumbo lump
- Canola oil, as needed
- 32 lemon wedges
- Parsley, finely minced, to garnish
Almond Aioli
- 2 garlic cloves, roasted
- 4 Tbs. almond butter, roasted
- 1 egg
- 1 Tbs. salt, Kosher
- ⅛ cup lemon juice, fresh
- ⅛ cup Champagne vinegar
- 3 cups almond oil
- ¼ cup water, cold
Curried Almond Aioli
- 16 oz. almond aioli, sub recipe
- ½ cup scallions, washed and thinly sliced
- 1 Tbs. curry powder, Madras
- ¼ cup Greek yogurt, plain
- 1 Tbs. lemon juice, fresh
Directions
- Preheat oven to 375˚F.
- Combine curried almond aioli, ground almonds, Old Bay seasoning, egg, flax seeds, Dijon mustard and parsley in a medium sized bowl and mix together until well combined.
- Gently fold in sliced almonds and crab.
- Form mixture into 16, 1½ ounce cakes and sear in a sauté pan over medium high heat with canola oil for 3 minutes, 1 ½ minutes per side.
- Finish in oven for 2 minutes.
- Serve immediately, garnished with a lemon wedge and a sprinkling of fresh parsley.
Almond Aioli
- Add garlic, almond butter, egg, salt, lemon juice and vinegar to the bowl of a food processor.
- Puree until smooth. While pureeing, slowly add almond oil, alternating with water to achieve desired consistency. Store airtight; refrigerate until ready to use.
Curried Almond Aioli
- In a stainless bowl, combine all ingredients and stir to incorporate evenly. Store airtight; refrigerate until ready to use.
NOTE: Substitute Almond Aioli for Curried Almond Aioli if desired.
Nutritional Information
- Calories 227.1
- Fat 17.6 g
- Sat Fat 1.7 g
- Mono Fat 11.2 g
- Poly Fat 3.6 g
- Protein 15.1 g
- Carb 2.8 g
- Fiber 1.5 g
- Cholesterol 80.2 mg
- Sodium 345.6 mg
- Calcium 95.7 mg
- Potassium317.7 mg
- Vitamin E 8.1 mg
