Pregnancy Friendly Crab Cakes with Dijon Remoulade
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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