Almond Flour Crab Cakes with Lemon Aioli
Published December 4, 2012
Dennis Yermoshin for The New York Times
- Total Time
- About 30 minutes, plus chilling time
- Rating
- Comments
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Ingredients
FOR THE CRAB CAKES
⅓ cup mayonnaise
2 tablespoons Dijon mustard
1 egg
1 egg yolk
2 teaspoons lemon zest
2 teaspoons lemon juice
2 cups ground almond meal, plus ⅔ cup for dredging
4 scallions, finely chopped
1 tablespoon chopped dill
1 tablespoon chopped tarragon
1 tablespoon chopped cilantro
1 pound lump crab meat, picked over
½ teaspoon salt
¼ teaspoon white pepper
⅓ cup yellow cornmeal
½ to ¾ cup canola or grapeseed oil for frying
FOR THE LEMON AIOLI
2 egg yolks
2 teaspoons Dijon mustard
1 clove garlic, crushed
½ teaspoon lemon zest
2 teaspoons lemon juice
⅔ to 1 cup grapeseed oil
Salt and pepper to taste
Nutritional analysis per serving
10 grams carbs; 89 milligrams cholesterol; 382 calories; 4 grams monosaturated fat; 13 grams polyunsaturated fat; 3 grams saturated fat; 33 grams fat; 3 grams fiber; 296 milligrams sodium; 14 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the crab cakes: Whisk together mayonnaise, mustard, egg, egg yolk and lemon zest and juice in a large bowl. Mix in 2 cups of almond meal, scallions and herbs until thoroughly combined. Gently fold in crab. Season with salt and white pepper, cover with plastic wrap and chill for 30 minutes.
- Step 2
Meanwhile, make the aioli: Combine egg yolks, mustard, garlic and lemon zest and juice in a blender or food processor and purée until smooth. With machine running, slowly drizzle in the grapeseed oil a few drops at a time until the mixture begins to thicken. Gradually increase the oil to a thin, steady stream, blending to a uniform creamy consistency. If aioli breaks, drizzle in a little lukewarm water a few drops at a time until consistency is reached again. Season with salt and pepper to taste. Will keep 2 days or more in an airtight container in the refrigerator.
- Step 3
Mix remaining ⅔ cup almond meal and cornmeal in a pie plate and season lightly with salt and pepper. Divide crab mixture into 12 equal portions and form into 2-inch patties. Coat in almond-cornmeal mixture.
- Step 4
Heat ¼ cup canola or grapeseed oil in a 12-inch skillet over medium-high heat until the oil is hot but not smoking, about 2 minutes. Cook crab cakes in batches, 3 to 4 minutes per side until deep golden brown and crisp, wiping out the skillet and adding fresh oil between the batches. Transfer to a paper-towel-lined tray. Crab cakes can be kept warm in a 200-degree oven for up to 30 minutes.
Private Notes
Comments
The first time I made these they were too crumbly from all the almond flour and tasted mealy (it’s equal parts crab and almond flour if you follow the recipe), this time I reduced the almond flour in the cake mix to 2/3 cup instead of 2 cups, then did one whole egg instead of one egg yolk plus one whole egg. Came out much more cohesive and had way more crab flavor. For the crust I did equal parts cornmeal and almond flour for better crunch factor, almonds don’t get crispy but cornmeal will.
This is really excellent and fresh tasting from all the herbs/lemon and the crunch of the almond meal. Don't omit the aioli - if you like garlic you might consider upping the garlic for these proportions, as is it is quite delicate-tasting - next time I will also incorporate the zest of a full lemon instead of half in the aioli.
Made this last night and it was very bready and dry. Too much almond meal spoils the natural flavor of the crab. Quite the disappointment.
Cut the lemon zest and juice in half. Used basil as the only herb. Used 1 1/2 C panko breadcrumbs instead of all almond meal. Didn't have scallions so shredded a leek. Served with a carrot centric coleslaw. Can't believe how delicious it was.
These were great, I made them as written but with 1 cup of almond flour instead of 2.
The first time I made these they were too crumbly from all the almond flour and tasted mealy (it’s equal parts crab and almond flour if you follow the recipe), this time I reduced the almond flour in the cake mix to 2/3 cup instead of 2 cups, then did one whole egg instead of one egg yolk plus one whole egg. Came out much more cohesive and had way more crab flavor. For the crust I did equal parts cornmeal and almond flour for better crunch factor, almonds don’t get crispy but cornmeal will.