Crab Cakes With Garlic Aioli
Course: AppetizersCuisine: AmericanDifficulty: Easy4
servings15
minutes15
minutes576
kcalFew things in life make me happy as crab cakes. Usually, crab cakes are breaded or utilize breadcrumbs to hold them together, but this favorite recipe of mine uses Parmesan cheese and coconut flour to bind the meat. Crispy and flavorful, I can’t get enough of these and will often double the recipe, freezing some for a lazy night when I don’t feel like working hard on dinner. Remember when buying crabmeat that us machine separated, so always check for shells before using.
Ingredients
1/2 pound jumbo lump crabmeat
1/2 pound lump crabmeat
1/2 cup mayonnaise
1 egg, beaten
1/2 cup coconut flour
1 tsp mustard
1 tsp seafood seasoning
1/4 tsp paprika
1 tsp minced garlic
1/4 cup finely chopped onion
1/4 cup finely chopped bell pepper
1 tbsp finely chopped fresh parsley
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 cup shredded Parmesan cheese
3 tbsp butter
2 tsp minced garlic
1 tbsp freshly squeezed lemon juice
1 cup shredded Parmesan cheese
3 tbsp butter
Directions
- To make the crab cakes: In a large bowl, combine the jumbo lump crabmeat, lump crabmeat, mayonnaise, egg, coconut flour, mustard, seafood seasoning, paprika, garlic, onion, bell pepper, parsley, salt, and pepper. Mix well.
- Mix in the Parmesan cheese. Divide the crabmeat mixture into six equal portions. From each into a patty. Refrigerate to firm up while making the aioli.
- To make the aioli: In the food processor, mix the garlic and lemon juice until smooth.
- Add the egg, salt, and pepper. Purée, while slowly adding the olive oil until the aioli form. Set aside.
- To finish the dish: Heat a large skillet over medium-high heat. Add butter. Cook for 1 minute.
- Gently add the crab cakes to the pan. Cook for 7 minutes, being careful not to burn the butter. reduce the heat to medium. Flip the cakes. Cook for 5-7 minutes more, or until done. Transfer the crab cakes to paper towels to drain.
- Serve immediately with half of the aioli. Refrigerate the remaining aioli stored in an airtight container.
Nutrition Facts
4 servings per container
Serving Size1 servings
- Amount Per ServingCalories576
- % Daily Value *
- Total Fat
46.4g
72%
- Total Carbohydrate
10.5g
4%
- Dietary Fiber 3.1g 13%
- Protein 31.9g 64%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
