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Gluten-Free Chesapeake Crab Cakes
Created by: Chef John Csukor
Ingredients
- 1/2 cup almond aioli
- 1/2 cup almond meal
- 1 teaspoon Old Bay Seasoning
- 1 egg
- 1 teaspoon flaxseed, ground fine
- 1 tablespoon Dijon mustard
- 3 tablespoons parsley, rough chop
- 1/4 cup almonds, natural sliced
- 1 pound jumbo lump crab
- 32 lemon wedges
- Canola oil, as needed
- Parsley, finely minced, to garnish
Methods/steps
In medium bowl, combine aioli, almond meal, Old Bay Seasoning, egg, flaxseed and mustard. Mix until well blended.
Gently
fold in sliced almonds and crab. Form mixture into 16, 1 1/2-ounce
cakes. Sear in an oiled sauté pan over medium-high heat for 3 minutes, 1
1/2 minutes per side.
Finish in 375°F oven for 2 minutes.
To serve, stack two cakes on a plate and garnish with 2 lemon wedges and a sprinkling of parsley.
Additional Tips
All materials courtesy of The Almond Board of California
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