Recipe: Chesapeake Crab Cakes

From staff and wire reports

April 29, 2011 at 9:51 am  | Mobile Reader | Print 

Family Features

Ingredients:
1/2 cup almond aioli
1/2 cup almond meal
1 teaspoon bay seasoning
1 egg
1 teaspoon flaxseed, ground fine
1 tablespoon Dijon mustard
3 tablespoons parsley, rough chop
1/4 cup almonds, natural sliced
1 pound jumbo lump crab
32 lemon wedges
Parsley, finely minced, to garnish

Directions:
In medium bowl, combine aioli, almond meal, bay seasoning, egg, flaxseed and mustard. Mix until well blended.
Gently fold in sliced almonds and crab.
Form mixture into 16, 1 1/2-ounce cakes.
Sear in an oiled sauté pan over medium-high heat for 3 minutes, 1 1/2 minutes per side.
Finish in 375F oven for 2 minutes.
To serve, stack two cakes on a plate and garnish with 2 lemon wedges and a sprinkling of parsley.

Yield: 8 servings

Have a great recipe?  E-mail michelles@heraldguide.com.