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Crab cakes

Gluten-Free Chesapeake Crab Cakes with Almond Aioli

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

  1. Preheat oven to 375˚F.
  2. 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.
  3. Gently fold in sliced almonds and crab.
  4. 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.
  5. Finish in oven for 2 minutes.
  6. Serve immediately, garnished with a lemon wedge and a sprinkling of fresh parsley.

Almond Aioli

  1. Add garlic, almond butter, egg, salt, lemon juice and vinegar to the bowl of a food processor.
  2. 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

  1. 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
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