Gluten-Free Chesapeake Crab Cakes

Weekly Recipe: 
NonWeekly
Serves 8

1/2 cup almond aioli [or curried almond aioli]

1/2 cup almonds, natural, ground fine

1 teaspoon Old Bay seasoning

1 egg

1 teaspoon flaxseed, ground fine

1 tablespoon Dijon mustard

3 tablespoons parsley, rough chop

1/3 cup almond meal

1 pound crab, jumbo lump

32 lemon wedges

canola oil, as needed

parsley, finely minced, to garnish

 

Almond Aioli

2 cloves roasted garlic

4 tablespoons almond butter, roasted

1 egg

1 tablespoon kosher salt

1/8 cup fresh lemon juice

1/8 cup champagne vinegar

3 cups almond oil

1/4 cup cold water

 

Almond Curried Aioli

16 ounces almond aioli

1/2 cup scallions, washed and sliced thin

1/4 cup Greek yogurt, plain

1 tablespoon Madras curry powder

1 tablespoon freshly squeezed lemon juice

Combine almond aioli, ground almonds, Old Bay seasoning, egg, ground flaxseed, Dijon mustard, and parsley in a medium-sized bowl and mix together until well blended. Gently fold in sliced almonds and jumbo lump crab meat. Form mixture into 16, 1 1/2 ounce cakes and sear in a sauté pan over medium high heat with canola oil for three minutes, 1 1/2 minutes per side. Finish in 375 degree oven for two minutes. Serve immediately with two on a plate garnished with two lemon wedges and a sprinkling of fresh parsley.

For almond aioli, add the first six ingredients to the bowl of a food processor. Purée until smooth. While puréeing, slowly add almond oil, alternating with water to achieve desired consistency. Store in an airtight container in the refrigerator.

For almond curried aioli, combine all ingredients and stir to incorporate evenly in a clean stainless bowl. Store in an airtight container and refrigerate.

Recipe courtesy of the Almond Board of California.