Gluten Free Cassava Crab Cakes with Herb Aioli

Total time1 hr 10 min

Prep time25 min

Cook time15 min

Gluten Free Cassava Crab Cakes with Herb Aioli

Lump crab meat gets bound into tidy, golden patties using cassava flour and arrowroot starch for structure — no wheat filler needed to hold these together, just a good sear in coconut oil until each cake is crisp outside and tender within. Turmeric, ginger, and a splash of coconut aminos give the mixture a subtle savory depth, while fresh parsley and scallions keep every bite bright. The herb aioli, whisked from coconut cream, lemon juice, garlic, and fresh herbs, spoons on cool and tangy right where you need it. A short chill firms up the patties so they hold their shape beautifully in the pan, releasing clean and golden on both sides. Finished with a squeeze of lemon, this is a restaurant-worthy appetizer that fits easily into a gluten free spread. It's the kind of dish you'll want to make again just for the crust alone.

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Ingredients

4 servings

For the crab cakes

1 lb lump crab meat, picked over for shells
3 tbsp cassava flour
Bob's Red Mill Grain Free Cassava Flour - 20 Oz Bob's Red Mill Grain Free Cassava Flour Otto's Naturals Organic Multi-Purpose Cassava Flour, Gluten Free Otto's Naturals Cassava Flour, 32 oz Simple Truth Organic Gluten Free Cassava Flour
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1 tbsp arrowroot starch
2 tbsp gelatin egg (1 tbsp unflavored gelatin bloomed in 3 tbsp cold water, then dissolved with 1 tbsp boiling water)
2 tbsp coconut aminos
1 tbsp apple cider vinegar
¼ tsp turmeric
¼ tsp ground ginger
2 tbsp fresh parsley, finely chopped
2 scallions, green tops only, thinly sliced
½ tsp salt
2 tbsp coconut oil, for pan-searing

For the herb aioli

½ cup full-fat coconut cream
1 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 small garlic clove, finely grated
2 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
¼ tsp salt

For serving

lemon wedges, for serving (optional)

Instructions

1
Make the gelatin egg: sprinkle 1 tbsp unflavored gelatin over 3 tbsp cold water in a small bowl and let it bloom for 2 minutes. Add 1 tbsp boiling water and stir until fully dissolved and slightly thickened. Set aside to cool for 5 minutes — it should be the consistency of a loose gel, not fully set.
2
Make the herb aioli: whisk together the coconut cream, apple cider vinegar, lemon juice, grated garlic, parsley, chives, and salt in a small bowl until smooth and uniform. Refrigerate until ready to serve.

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