Gluten-Free Crab Cake Recipe with Lemon Dill Aioli

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"Make your seafood nights your favorite nights with this Gluten-Free Crab Cake Recipe. The combination of dill and old bay seasoning is both surprising and incredibly comforting."
-- @morewithless

A Note from Feedfeed

Serve these crab cakes over bitter greens or give them the burger treatment. Dress them up between two brioche buns, butter lettuce, and the delicious lemon dill aioli. 

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  • Recipe Card
Prep time 10mins
Cook time 10mins
Serves or Makes: 10

Recipe Card

ingredients

  • 1 finely chopped Red Bell Pepper
  • 4 finely chopped Green Onions
  • 1 tablespoons finely chopped Fresh Tarragon
  • 2 tablepoons finely chopped Fresh Dill
  • 2 tabelspoons Old Bay Seasoning
  • 1 tablepoons Dijon Mustard
  • 1 beaten Egg
  • 1 teaspoo Salt
  • 1 teaspoo Salt
  • 1 teaspoo Smoked paprika
  • 1 tablesp Garlic Powder
  • 1 teaspoo Cayenne Pepper
  • 1/4 cup Mayonnaise
  • 1 cup Almond Flour
  • 1 tablespook Gluten Free Flour
  • 1/4 cup Gluten Free Flour
  • 1 lb crab meat

Method

  • 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.

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