Recipe: Chesapeake Crab Cakes

From staff and wire reports
April 29, 2011 at 9:51 am  | Mobile Reader | Pring this storyPrint 

Recipe: Chesapeake Crab Cakes
Family Features
Courtesy of Family Features

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


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


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