The Best SCD Crab Cakes with Lemon Aioli

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Happy Valentine’s Day! Crab cakes are a quintessential dish in the restaurant world for the holiday. In fact, when I was a Sous Chef, we would serve salmon and crab cakes for valentines and almost always sold out of both! Sweet crab, bright lemon, savory spices, and creamy mayo make for the perfect crab cake patty full of decedent and sophisticated flavor. Paired with the rich and citrusy lemon aioli, you are in for a real treat! When purchasing your crab be sure to look for wild caught and sustainable for the best quality. As tempting as it is to buy frozen lump crab meat, most of them contain additives or preservatives that are not SCD compliant, so be sure to read labels thoroughly. Show your love this Valentine’s with these delectable crab cakes with lemon aioli!       

                            

The Best SCD Crab Cakes with Lemon Aioli

Serves 2 
Prep: 35 min
Cooking: 15 min
Total: 50 min  
Beginner

Ingredients:

For crab cakes: 

1 lb. crab meat (1 ½ Cups), wild caught, no preservatives 

2 Tbsp. butter, melted 

2 cloves of garlic, minced 

1 Tbsp. lemon juice, fresh 

1 tsp. Dijon 

¼ cup mayonnaise 

1 egg

⅓ cup almond flour 

½ tsp. paprika 

½ tsp. celery seed

¼ tsp. chili powder

2 green onions, chopped  

2 Tbsp. parsley, chopped, plus extra for topping

½ tsp. salt

¼ tsp. pepper 

2-3 Tbsp. olive oil, for frying 

1 lemon, cut into wedges, for serving 

 

For the lemon aioli: 

¼ cup mayonnaise 

2 tsp. lemon juice, fresh 

1 clove of garlic, grated 

¼ tsp. paprika

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Start by preheating the oven to 425°F and line a sheet tray with foil and set aside.
  3. Place crab legs on the sheet tray and brush with melted butter.
  4. Bake for 10-12 minutes or until the shells are bright red and the meat is cooked through.
  5. Remove from the oven to cool, set aside.
  6. Next, make your mayonnaise if you need to, and set aside.
  7. Now, deshell your crab meat and chop.
  8. Add to a large bowl along with garlic, lemon juice, Dijon, ¼ cup of mayonnaise, egg, almond flour, spices, green onion, and parsley.
  9. Mix together, and make a test patty to see if it stays together.
  10. If it’s too wet, add 1 tablespoon of almond flour at a time until it makes a nice cake. Form all crab cakes and set aside.
  11. Heat a large sauté pan with olive oil and add in crab cakes.
  12. Cook for 3-4 minutes on each side, until golden brown and cooked through.
  13. In a small bowl mix together all ingredients for aioli, and set aside.
  14. Now we are ready to plate! Place crab cakes on a plate, garnish with parsley. Place aioli on the side or drizzle on top of cakes.
  15. Serve immediately and enjoy!

                      

Nutrition Facts: (2 cakes with 2 tbsp. aioli)  
Calories- 767
Carbs- 7.6 g
Fat- 54.5 g
Protein- 50.7 g

2 Crab Cakes only: 
Calories- 560
Carbs- 5.5 g
Fat 45.5 g
Protein- 50.5 g