Red Meat Allergy Friendly Cassava Crab Cakes with Herb Aioli
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Learn more →Ingredients
4 servings
For the crab cakes
- 1 lb lump crab meat, picked over for shells
- 3 tbsp cassava flour
- 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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