gluten-free crab cake with lemon dill aioli

How To Make gluten-free crab cake with lemon dill aioli

• 1

  Drain and dry crab meat, it is important to pat the crab meat dry with paper towels to remove as much moisture as possible.
• 2

  In a large bowl add in crab, bell peppers, green onion, dill, tarragon, salt, pepper, Old Bay, gluten-free flour, and mayonnaise together.
• 3

  Use hands to mix in order to keep the crab in large chunks.
• 4

  Add in ½ the beaten egg and mix, if more egg is needed to bind the ingredients add in 1 tbs at a time.
• 5

  Roll into balls and form into a patty, should make 7-10 palm size cakes.
• 6

  Place almond flour in a bowl or container, add in a pinch of salt and pepper, 1 tsp Old Bay, 1 tsp garlic powder, 1 tsp cayenne pepper, and 1 tsp smoked paprika and whisk together.
• 7

  Roll the crab cakes in almond flour coating well on each side.
• 8

  Heat avocado oil, once heated place crab cakes in oil. There should be plenty of space in-between the cake to cook, if you don’t have a big enough pan you should fry in two batches.
• 9

  Cook 4-5 minutes on each side, until golden brown.
• 10

  Once fried on each side set on paper towel to drain excess oil. Serve on a bed of arugula with tarter sauce or try the lemon dill aioli shown below.
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