Anti Inflammatory Lemon Crab Cakes
Total time1 hr 2 min
Prep time20 min
Cook time12 min
4.9(3)
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Learn more →Ingredients
4 servings
For the crab cakes
- 1 lb lump crab meat, picked over for shells and drained
- 0.750 cup gluten free breadcrumbs
- 2 large eggs, lightly beaten
- 3 tbsp mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ cup scallion green tops, thinly sliced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp old bay seasoning
- ½ tsp fine salt
- ¼ tsp black pepper
- 2 tbsp garlic-infused oil, divided
For the aioli
- ⅓ cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dijon mustard
- 1 tbsp fresh flat-leaf parsley, finely chopped
- salt and pepper, to taste
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Make the aioli: in a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, and parsley. Season with salt and pepper, then cover and refrigerate until ready to serve.
- 2
In a large mixing bowl, combine the mayonnaise, beaten eggs, Dijon mustard, lemon juice, lemon zest, scallion greens, parsley, Old Bay seasoning, salt, and pepper. Stir until evenly mixed.
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