Anti Inflammatory Crab Cakes with Dijon Remoulade
Crab cakes are one of those dishes that feel indulgent and celebratory, and this version delivers all of that without the refined fillers or inflammatory oils that typically sneak into restaurant versions. Almond flour stands in for breadcrumbs, keeping the binder light and grain-free, while avocado oil mayo brings richness without the seed oils found in conventional mayonnaise. The cakes are pan-seared in extra virgin olive oil, which adds a gorgeous golden crust and a dose of healthy monounsaturated fat in every bite. Smoked paprika, celery seed, and a touch of cayenne give the mixture real depth and a gentle heat that builds beautifully. The Dijon remoulade — made with capers, lemon juice, and more smoked paprika — comes together in minutes and keeps in the fridge until you're ready to plate. Chilling the formed patties before searing is the key step that holds everything together, so don't skip that 30-minute rest. This makes four generous servings, and the whole thing feels far more impressive than the effort involved.
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Learn more →Ingredients
4 servings
For the crab cakes
- 1 lb lump crab meat, picked over for shells
- ⅓ cup almond flour
- 1 large egg, lightly beaten
- 2 tbsp avocado oil mayo
- 1 tbsp dijon mustard
- 2 tsp fresh lemon juice
- 2 green onions (green tops only), thinly sliced
- 1 tsp smoked paprika
- ½ tsp celery seed
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp extra virgin olive oil, for pan-searing
For the remoulade
- ⅓ cup avocado oil mayo
- 1 tbsp dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp capers, drained and roughly chopped
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- salt and pepper, to taste
For serving
- lemon wedges, for serving (optional)
- fresh flat-leaf parsley, chopped, for serving (optional)
Instructions
- 1
Make the remoulade: in a small bowl, whisk together the avocado oil mayo, Dijon mustard, lemon juice, capers, smoked paprika, and cayenne. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- 2
In a large bowl, combine the crab meat, almond flour, beaten egg, avocado oil mayo, Dijon mustard, lemon juice, green onion tops, smoked paprika, celery seed, cayenne, salt, and black pepper. Fold gently until just combined — the mixture should hold together when pressed but still show visible chunks of crab.
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