Sweet lump crab meat gets folded gently with fresh parsley, chives, and thyme, then formed into thick patties and chilled until they hold their shape perfectly. A quick sear in olive oil and butter gives each cake a deep golden crust while keeping the inside moist and tender all the way through. Alongside, a bright herb aioli — loaded with the same parsley and chives, plus a tang of apple cider vinegar — comes together in minutes and makes the perfect dip for every bite. These cakes are crisp on the outside, delicate and briny within, and hearty enough to serve as a main with a simple salad or over greens. It's a reliable, restaurant-quality dish to add to your gluten free rotation, no special equipment or advanced technique required — just patience for that chill time before the pan.
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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.
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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