Best Ever Grain-Free Crab Cakes with Dijonnaise
Juicy, tender and flaky on the inside, and ever so crispy and golden brown on the outside, these Grain-Free Crab Cakes are easy and delicious
Servings: 9 crab cakes
Ingredients
For the Dijonnaise:
- 1 tablespoon avocado oil mayonnaise
- 1 teaspoon Dijon or stone-ground mustard
- ¼ teaspoon Old Bay-style Seasoning I use Primal Palate New Bae
- 1 teaspoon finely chopped fresh parsley leaves
- 1 teaspoon fresh lemon juice
For the Crab Cakes:
- ½ cup avocado oil mayonnaise
- 2 egg yolks
- 2 tablespoons finely-chopped fresh parsley leaves plus 1 teaspoon extra for garnish
- 1 tablespoon Dijon or stone-ground mustard
- 1 teaspoon Old Bay-style seasoning I use Primal Palate New Bae
- 1 pound lump crab meat
- ¾ cup finely ground almond flour crackers
- Lemon wedges for serving
Instructions
For the Dijonnaise:
- In a bowl, combine the mayonnaise, mustard, seasoning, parsley and lemon juice. Stir until smooth, cover and refrigerate until ready to serve. The sauce will keep in the fridge for up to 5 days.
For the Crab Cakes:
- Preheat your oven to 400F. Line a sheet pan with parchment paper.
- In a large bowl, combine the mayonnaise, egg yolks, parsley, mustard, and seasoning. Stir until combined. Add the crab meat and gently fold until combined. Add the finely ground almond flour crackers and fold until combined.
- Use an ice cream scooper and portion out equal-sized crab cakes onto the prepared sheet pan. Transfer to the oven and cook until golden brown, around 20 minutes.
- Transfer the crab cakes onto a serving platter, drizzle with Dijonnaise and garnish with chopped parsley. Serve immediately with lemon wedges.