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gluten-free crab cake with lemon dill aioli

morewithlesstoday avatar
Recipe by
Lori F
@morewithlesstoday
LA, CA

These are easy, pan-fried crab cakes with homemade lemon dill aioli. And even better, they are gluten-free!

yield 10 crab cakes
prep time 10 Min
cook time 10 Min
method Pan Fry

Ingredients For gluten-free crab cake with lemon dill aioli

  • 1
    red bell pepper, finely chopped
  • 4
    green onions, finely chopped
  • 1 Tbsp
    fresh tarragon, finely chopped
  • 2 Tbsp
    fresh dill, finely chopped
  • 2 Tbsp
    old bay seasoning
  • 1 Tbsp
    dijon mustard
  • 1
    egg
  • 1 tsp
    salt
  • 1 tsp
    pepper
  • 1 tsp
    smoked paprika
  • 1 Tbsp
    garlic powder
  • 1 tsp
    cayenne pepper
  • 1/4 c
    mayonnaise
  • 1 c
    almond flour
  • 1 Tbsp
    gluten-free flour
  • 1/4 c
    avocado oil
  • 1 lb
    crab meat

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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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