Gluten-Free Crab Cake with Lemon Dill Aioli

These easy, pan-fried Gluten-Free Crab Cake with Lemon Dill Aioli is so good. And even better, they are gluten-free!

Good

% Daily Values based on a 2,000 calorie diet

Step 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.

Step 2

In a large bowl add in crab, bell peppers, green onion, dill, tarragon, salt, pepper, Old Bay, gluten-free flour, and mayonnaise together.

Step 3

Use hands to mix in order to keep the crab in large chunks.

Step 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.

Step 5

Roll into balls and form into a patty, should make 7-10 palm size cakes.

Step 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.

Step 7

Roll the crab cakes in almond flour coating well on each side.

Step 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.

Step 9

Cook 4-5 minutes on each side, until golden brown.

Step 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.

↑Support creators by visiting their site 😊