Gluten-free crab cakes with almond aioli

These gluten-free crab cakes get a little kick from a light curry-almond aioli.

Gluten-free Chesapeake crab cakes almond aioli

Ingredients for crab cakes

1/2 cup curried almond aioli (see recipe below)
1/2 cup almonds, natural, finely ground
1 tsp Old Bay seasoning
1 egg
1 tsp flax seeds, finely ground
1 tbs dijon mustard
3 tbs parsley, fresh, roughly chopped
1/4 cup almonds, sliced
1 lb. crab, jumbo lump
canola oil, as needed
16 lemon, wedges
parsley, finely-minced, to garnish

Ingredients for almond aioli

2 oz garlic cloves, roasted
4 tbs almond butter, roasted
1 egg
1 tbs kosher salt
1/8 cup lemon juice, fresh
1/8 cup vinegar, champagne
3 cups almond oil
1/4 cup cold water
almond curried aioli
16 oz. almond aioli, sub recipe
1/2 cup scallions, thinly sliced
1 tbs curry powder, Madras
1/4 cup Greek yogurt, plain
1 tbs lemon juice, fresh

Directions for crab cakes

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, 1-1/2 ounce cakes and sear in a sauté pan over medium high heat with canola oil for 3 minutes, 1-1/2 minutes per side. Finish in oven for 2 minutes.

5) Serve immediately, garnished with a lemon wedge and a sprinkling of fresh parsley.



Note: Substitute almond aioli for curried almond aioli if desired.

Directions for almond aioli

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

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2) While pureeing, slowly add almond oil, alternating with water to achieve desired consistency.

3) Store airtight; refrigerate until ready to use.

Directions for curried almond aioli

1) In a stainless bowl, combine all ingredients and stir to incorporate evenly.

2) Store airtight; refrigerate until ready to use.

Nutrition per serving: Calories 227.1; Fat 17.6 g; Sat Fat 1.7 g; Mono Fat11.2 g; Poly Fat 3.6 g; Protein 15.1 g; Carb 2.8 g; Fiber1.5 g; Cholesterol 80.2 mg; Sodium 345.6 mg;Calcium 95.7 mg ; Potassium 317.7 mg; Vitamin E 8.1 mg.



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