No. 1 : Quick Recipe

Crispy Almond Crab Cake with Lemon Caper Remolaude

  • 1 LB *Crabmeat
  • 1 Large Egg, beaten
  • 1 TB Chives, Chopped
  • Zest from a Lime
  • 2 TB Lime Juice
  • 1 TB Dijon Mustard
  • 1 TB Minced Cilantro
  • 1 Tsp Worcestershire
  • ½ tsp Sea Salt
  • ½ Tsp Red Pepper Flakes
  • 2 Cups Almond Flour, divided
  • 1 Cup Coarsely Chopped Sliced Toasted Almonds
  • 3 TB Grapeseed Oil

Step One

Add the crab, egg, chives, zest, juice, mustard, cilantro, Worcestershire, salt, and red pepper to a bowl and fold to combine. Add 1 Cup almond flour.  Form the mixture into 16 crab cakes. 

Step Two

Place the remaining flour and almonds on a plate.  Gently press the crab cakes into the mixture.  Transfer to parchment-paper-lined baking sheet. Refrigerate until firm, at least 30 minutes. 

Step Three

Heat oil in heavy large skillet over medium-high heat. Sauté the crab cakes until golden brown, about 3 minutes per side.

No. 2 : Kitchen Scoop

Lemon Caper Remoulade

  • ¾ Cup Olive Oil Mayo
  • 1 TB Dijon Mustard
  • 1 TB Lemon Juice
  • 1 TSP Chopped Tarragon
  • ¼ TSP Tabasco 
  • 1 TB Capers, drained
  • 1 TB Chopped Parsley
  • 1 TB Chopped Chives
  • Sea Salt and Freshly Ground Pepper

Mix the mayo, mustard, lemon juice, tarragon, hot pepper sauce, capers, parsley and chives together.  Season to taste with salt and pepper. Refrigerate until ready to use.

No. 3 : Clever Idea

My friends from the Eastern Shore of Maryland use back-fin or  claw crabmeat in a recipe like this – it has a little stronger crab flavor. (They use the lump crabmeat for salads and crab cocktails.) No matter what crabmeat you choose , these crab cakes are super yummy!

No. 4 : Cheers!

Band of Roses Rosé
Washington State 
About $14.00 

Its rosé season!  That means the lighter fare of summer is perfect for  a wine thats lighter in flavor, and simply juicy fruity delicious. From Washington State, Band of Roses Rose is a great example of Pacific Coast rosé that is crisp, dry and fruit forward, This type of wine is one of my favorite pairings with shellfish like this week’s crab cakes. Plus, the creamy lemony sauce matches well with the bright  citrus and berry flavors of the wine.  Cheers to rosé!

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