Whole 30 Mini Crab Cakes with Avocado-Oil Remoulade

Total time1 hr 5 min

Prep time20 min

Cook time15 min

4.5

(18)

Whole 30 Mini Crab Cakes with Avocado-Oil Remoulade

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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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