Red Meat Allergy Friendly Mini Crab Cakes with Lemon Aioli
Total time1 hr 2 min
Prep time20 min
Cook time12 min
4.8(17)
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Learn more →Ingredients
4 servings
For the crab cakes
- 1 lb lump crab meat, picked over for shells and drained well
- ⅓ cup vegan mayonnaise
- 1 tbsp dijon mustard
- 1 tsp worcestershire sauce
- 1 tsp old bay seasoning
- 1 tbsp fresh lemon juice
- 2 tbsp finely chopped fresh parsley
- 2 green onions (green tops only), thinly sliced
- ½ cup gluten free panko breadcrumbs, divided
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the lemon aioli
- ½ cup vegan mayonnaise
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp garlic-infused olive oil
- ¼ tsp salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Make the lemon aioli: In a small bowl, whisk together the vegan mayonnaise, 2 tbsp lemon juice, lemon zest, garlic-infused olive oil, and 1/4 tsp salt until smooth. Cover and refrigerate until ready to serve.
- 2
In a large bowl, combine the vegan mayonnaise (1/3 cup), Dijon mustard, Worcestershire sauce, Old Bay seasoning, 1 tbsp lemon juice, parsley, green onion tops, salt, and pepper. Stir until evenly mixed.
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