Ingredients
The following ingredients have 11 Servings
- 2 large egg yolks (pasteurized, to be safe)
- 1/4 cup fresh lemon juice
- 3 garlic cloves (minced)
- 1 1/2 tsp fresh parsley (minced)
- 1 tsp sea salt
- 3/4 tsp dried dill
- 1/2 tsp lemon zest
- 1/8 tsp cayenne pepper
- 3/4 cup olive oil
- 3 tbsp unsalted, grass-fed organic butter (divided)
- 1 green onion (finely chopped)
- 1 garlic clove (minced)
- 1/2 tbsp parsley (minced)
- 1 tsp dry mustard
- 1 tsp freshly squeezed lemon juice
- 1 tsp paprika
- 1/2 tsp sea salt
- 1/4 tsp cayenne pepper
- 1/4 tsp ground black pepper
- 1 lb crab meat (de-shelled)
- 3/4 cup almond meal, (divided)
- 1/4 cup parmesan (grated)
Instruction
- For the Lemon-Dill Aioli, place all ingredients, except for olive oil, in a blender. Pulse to combine. With the blender running, very slowly drizzle in olive oil, little by little, until an emulsion forms (the mixture will thicken and become a creamy, white-ish color). Refrigerate for 1 hour prior to serving to allow flavors to meld.
- Heat 1 tbsp. butter in large skillet on medium-high heat. Cook green onion and garlic until tender, approximately 2 minutes. Add parsley, lemon juice, 1/2 cup of the almond meal and spices to the mixture and stir together. Remove from heat. Fold in crab meat until evenly distributed.
- Combine parmesan and remaining 1/4 cup almond meal in a shallow dish.
- Form the crab cake patties to about 1/2-inch thickness. Wet your hands with water if the mixture starts to stick. You should make about 8 medium-sized patties.
- Cover the patties with parchment paper or saran wrap and refrigerate for at least 2 hours. This will make it so the cakes don't fall apart and crumble while cooking.
- Heat 1 tbsp. butter in a large skillet on medium-high heat until butter is almost burning. Cook patties, 4 at a time, until golden on each side, approximately 3 minutes per side. Use the remaining 1 tbsp. butter for the final 4 patties.
- Serve with a lemon wedge and Lemon-Dill Aioli for dipping.
