Low Fiber 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
Ingredient noteLow residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
- 1 tbsp fresh chives, finely chopped
Ingredient noteLow residue diets limit fibrous leafy greens and herbs. Chives are used here only as a small amount of chopped fresh herb for seasoning, so they are likely low residue. If you prefer to always avoid them, please tap it and change its rating to Red.
- 1 tsp fresh thyme leaves
- ½ tsp salt
- 2 tbsp olive oil
- 1 tbsp unsalted butter
Ingredient noteButter is almost all fat and has no fiber, so the small amount here (about 3/4 teaspoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
For the herb aioli
- ½ cup mayonnaise
- 2 tbsp fresh parsley, finely choppedIngredient note
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
- 1 tbsp fresh chives, finely choppedIngredient note
Low residue diets limit fibrous leafy greens and herbs. Chives are used here only as a small amount of chopped fresh herb for seasoning, so they are likely low residue. If you prefer to always avoid them, please tap it and change its rating to Red.
- 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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