Anti Inflammatory Fresh Crab Cakes with Herb Aioli
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Learn more →Ingredients
4 servings
For the crab cakes
- 1 lb fresh lump crab meat, picked over for shells
- ½ cup gluten free breadcrumbs, divided
- 2 pasteurized eggs, lightly beaten
- 3 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh thyme leaves
- ½ tsp salt
- 2 tbsp olive oil
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For the herb aioli
- ½ cup mayonnaise
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp apple cider vinegar
- ¼ tsp salt
Instructions
- 1
Make the herb aioli: stir together the mayonnaise, parsley, chives, apple cider vinegar, and salt in a small bowl until smooth. Cover and refrigerate until ready to serve.
- 2
In a large mixing bowl, combine the crab meat, 1/4 cup of the breadcrumbs, the beaten pasteurized eggs, mayonnaise, apple cider vinegar, parsley, chives, thyme, and salt. Fold gently with a spatula until just combined — do not overmix, or the crab will break down.
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