Crabcakes with Lemon Aioli Sauce

INGREDIENTS:

1 lb of fresh or canned crab meat

1 egg, whisked

1/3 cup of almond flour

1/3 cup of green onions, finely chopped

1/3 cup of red bell peppers, finely chopped

2 tbs chopped flat-leaf parsley

2 tsp of Old Bay seasoning

1/4 tsp salt

1 tsp lemon juice

1/4 cup of Lemon Aioli Sauce

coconut oil (for frying the crabcakes)

 HOW TO PREPARE:

1. In a large bowl, combine all the above ingredients together (you can use hands to mix)
2. Shape into patties (either small for appetizers, or larger for a main dish)
3. In a large skillet over medium heat, add a few tablespoons of coconut oil to fry the crabcakes
4. Place crabcakes in pan and fry for about 4-5 minutes on each side or until surface is a golden brown

Tip: Don’t flip patties too soon because they may fall apart
       Serve hot topped with fresh lemon aioli sauce

 

TO MAKE LEMON AIOLI SAUCE

INGREDIENTS:

1/2 cup extra virgin olive oil

1 egg

1/4 tsp garlic

1/4 tsp salt

1 tsp dijon mustard

1 tbs fresh-squeezed lemon juice

HOW TO PREPARE:

1. Add all ingredients to a blender and churn until emulsified
2. Tip: Make ahead of time and refrigerate the day before or the morning before serving to thicken.
3. Keep refrigerated! Discard any unused sauce after 2-3 days

 

 

 

 

 

 

 

 

 

 

 

 

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CREDIT:

Recipe and Photo from: Paleo Newbie

http://www.paleonewbie.com/paleo-crabcakes-with-lemon-aioli-sauce/