Anti Inflammatory Mini Crab Cakes with Avocado-Oil Remoulade
These golden little patties are the kind of appetizer that disappears from the platter before you even sit down — crispy on the outside, tender and loaded with real lump crab on the inside. Almond flour stands in for the usual breadcrumbs, keeping things grain-free while actually helping the cakes hold together beautifully without masking the sweet, briny flavor of the crab. The avocado-oil mayonnaise does double duty here, binding the cakes and forming the base of a bright, tangy remoulade spiked with Dijon, capers, fresh lemon juice, and a hit of smoked paprika. Everything gets pan-fried in extra virgin olive oil, which means you're leaning on fats that support rather than undermine an anti-inflammatory approach — no seed oils, no mystery ingredients. A quick 30-minute chill in the fridge before cooking is the small step that makes a big difference, giving the patties time to firm up so they sear into a deep golden crust without falling apart. This recipe serves 4 and comes together with straightforward technique, making it just as doable for a weeknight dinner as it is impressive enough for guests.
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Learn more →Ingredients
4 servings
For the remoulade
- ½ cup avocado-oil mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp capers, drained and roughly chopped
- 1 tsp hot sauce (vinegar-based, no additives)
- 1 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp smoked paprika
For the crab cakes
- 1 lb lump crab meat, picked over for shells
- ⅓ cup almond flour
- 2 tbsp avocado-oil mayonnaise
- 1 large egg, lightly beaten
- 2 tsp dijon mustard
- 2 tbsp green onion tops (green parts only), thinly sliced
- 1 tbsp fresh flat-leaf parsley, finely chopped
- ½ tsp old bay seasoning
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp extra virgin olive oil, for pan-frying
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Make the remoulade: in a small bowl, whisk together the avocado-oil mayonnaise, Dijon mustard, lemon juice, capers, hot sauce, parsley, and smoked paprika until smooth. Cover and refrigerate until ready to serve.
- 2
In a large bowl, combine the crab meat, almond flour, avocado-oil mayonnaise, beaten egg, Dijon mustard, green onion tops, parsley, Old Bay seasoning, salt, and pepper. Fold gently with a spatula until just combined — the mixture should hold together when pressed but still show visible lumps of crab.
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