Chesapeake Crab Cakes

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

Courtesy of Family Features

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