Whole30 Crab Cakes with Lemon-Garlic Aioli
Try this Whole30 Crab Cakes with Lemon-Garlic Aioli recipe.
Try this Whole30 Crab Cakes with Lemon-Garlic Aioli recipe.
- 2 cloves garlic minced
- salt and pepper to taste
- 1/4 cup thinly sliced green onion
- juice of 1/2 lemon
- 1/4 cup almond flour
- 1/2 cup finely diced red bell pepper
- 1 tsp. lemon zest
- 16 oz. lump crabmeat
- 1 tsp. bay seasoning (i use primal palate new bae)
- 4 tbsp. homemade or compliant mayo
- 1.5 tbsp. cassava flour
- 2 tbsp. avocado or olive oil for frying
- 3/4 cup homemade or compliant mayo
- Carbohydrate 10.46280875 g
- Cholesterol 0 mg
- Fat 11.6738775 g
- Fiber 3.92852495083213 g
- Protein 5.8922525 g
- Saturated Fat 0.886431375 g
- Serving Size 1 1 recipe (77g)
- Sodium 149.811270833334 mg
- Sugar 6.53428379916787 g
- Trans Fat 0.658631249999999 g
- Calories 156 calories
Step-by-step
- Combine all of the aioli ingredients in a bowl and stir to combine.
- Cover and refrigerate until ready to serve.
- In a large bowl, combine the crabmeat, red bell pepper, green onion, bay seasoning, salt, pepper, mayo, and cassava.
- Mix until just combined.
- Line a baking sheet with parchment paper.
- Using 1/2 cup measuring cup, scoop out crab mixture and form into uniform patties.
- Set on the parchment-lined baking sheet and refrigerate for about 30 minutes so that they firm up.
- Place almond flour on a plate.
- Take firm crab cakes, carefully set each side of the crabcakes so that they are just lightly dusted (you don't want it caked on or they will taste dry when you bite into them).
- Set back on the parchment paper until all of the crab cakes are lightly coated.
- Heat 2 tbsp. oil in a non-stick skillet.
- When very hot, but not smoking, carefully set the crabcakes and sear until golden brown and slightly crispy, about 3-4 minutes per side.
- Using a sturdy spatula, carefully flip, and continue to cook on the other side for 3 more minutes.
- As they are complete, I recommend setting them on a wire rack so that they don't get soggy before serving.
- Serve with the aioli and enjoy!
A Busy Mom's Delight: Whole30 Crab Cakes
Life as a working mom is a whirlwind. Between early morning school runs, demanding meetings, and the never-ending to-do list, finding time for healthy, delicious meals often feels impossible. But I refuse to compromise on nutrition or flavor. That’s why I've become a master of quick, healthy recipes – and these Whole30 Crab Cakes with Lemon-Garlic Aioli are a prime example. They’re elegant enough for a dinner party, yet simple enough for a weeknight meal.
The beauty of this recipe lies in its simplicity and versatility. I often make a double batch on the weekend, storing half in the freezer for those crazy busy weeknights. The prep work is minimal – a quick chop of veggies, a gentle mix of ingredients, and a short sear in the pan – and the result is a dish that’s both impressive and satisfying. My kids love them (even the picky eater!), and my husband raves about how they taste like a fancy restaurant meal.
What truly sets these crab cakes apart is the homemade lemon-garlic aioli. It's a game-changer. The bright, tangy lemon perfectly balances the richness of the crab, while the garlic adds a subtle depth of flavor. I’ve experimented with different aioli recipes, and this one strikes the perfect balance of creamy texture and vibrant taste. It’s so good, in fact, that I often find myself sneaking extra spoonfuls before serving!
The Whole30 aspect is a bonus. Following the Whole30 program helped me regain control over my diet and boost my energy levels. It’s not just a diet; it’s a lifestyle change that’s made a positive impact on my well-being. This recipe fits perfectly into the Whole30 guidelines, allowing me to enjoy a delicious and satisfying meal without sacrificing my health goals.
The key to perfectly cooked crab cakes is to avoid overmixing the ingredients. Gently combine everything until just mixed; overmixing can result in tough crab cakes. Also, be sure to chill the patties before cooking. This helps them hold their shape during the searing process. The light dusting of almond flour adds a beautiful crispiness to the exterior without overwhelming the delicate crab flavor.
I usually serve these crab cakes with a simple side salad, but they are also delicious on top of a bed of greens, or nestled alongside some roasted vegetables. The possibilities are endless! They're adaptable to various dietary needs. For example, you can easily adjust the recipe to be gluten-free and dairy-free by ensuring all your ingredients comply with these restrictions.
Serving Suggestion: For a truly luxurious meal, serve these crab cakes with a side of perfectly cooked asparagus or a vibrant summer salad. A sprinkle of fresh parsley adds a pop of color and freshness.
Storage Tip: Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pan-fry or bake until heated through. They're just as delicious the next day!
Beyond the deliciousness, this recipe represents a cherished moment in my busy life. A quiet moment of culinary creation amidst the chaos, a chance to nurture my family with something wholesome and deeply satisfying. It's a reminder that amidst the demands of motherhood and career, simple pleasures, like a beautifully prepared meal, can bring moments of peace and joy.
So, if you’re looking for a quick, healthy, and delicious meal that's both impressive and easy to make, look no further. Give these Whole30 Crab Cakes with Lemon-Garlic Aioli a try. You won't be disappointed! And trust me, the compliments will roll in.
