Gluten Free Chesapeake Crab Cakes with Almond Aioli - 2.8g Carbs, 1.5g Fiber
From: www.almondboard.com - Created by: Chef John Csukor
Servings: 8
Serving Size: 2, 1.5 oz cakes
1/2 cup almond aioli [or curried almond aioli, recipes follow]
1/2 cup almonds, natural, ground fine
1 tsp Old Bay Seasoning
1 egg
1 tsp flaxseed, ground fine
1 Tbsp Dijon mustard
3 Tbsp parsley, rough chop
1/4 cup almond meal
1 lb crab, jumbo lump
32 lemon wedges
Canola oil, as needed
Parsley, finely minced, to garnish
--> Almond Aioli
2 cloves roasted garlic
4 Tbsp almond butter, roasted
1 egg
1 Tbsp 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 oz almond aioli
1/2 cup scallions, washed and sliced thin
1/4 cup Greek yogurt, plain
1 Tbsp Madras curry powder
1 Tbsp freshly squeezed lemon juice
1) 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.
2) Gently fold in sliced almonds and jumbo lump crab meat.
3) Form mixture into 16, 1.5 ounce cakes and sear in a saute pan over
medium high heat with canola oil for 3 min, 1 1/2 min per side. Finish
in 375 degree F oven for 2 min.
4) Serve immediately with two on a plate garnished two lemon wedges
and a sprinkling of fresh parsley.
Almond Aioli
4) Add the first six ingredients to the bowl of a food processor. Puree
until smooth.
5) While pureeing, slowly add almond oil, alternating with water to
achieve desired consistency.
6) Store in an airtight container in the refrigerator.
Almond Curried Aioli
1) In a clean stainless bowl, combine all ingredients and stir to
incorporate evenly.
2) Store in an airtight container in the refrigerator.
Makes: 16 cakes
Servings: 8
Serving Size: 2, 1.5 oz cakes
Nutrition per Serving:
227.1 Calories, 17.6g Fat, 1.7g Sat Fat, 11.2g Mono Fat, 3.6g Poly Fat,
80.2mg Cholesterol, 345.6mg Sodium, 95.7mg Calcium, 56.2mg Magnesium,
317.7mg Potassium, 15.1g Protein, 2.8g Carbs, 1.5g Fiber
Vitamin E: 8.1mg
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