Xanthan Gum Free Mini Crab Cakes with Avocado-Oil Remoulade
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Learn more āIngredients
4 servings
For the remoulade
- Ā½ 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
- Ā¼ tsp smoked paprika
For the crab cakes
- 1 lb lump crab meat, picked over for shells
- ā 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
- Ā½ tsp old bay seasoning
- Ā¼ tsp fine sea salt
- Ā¼ 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 ā the mixture should hold together when pressed but still show visible lumps of crab.
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