Almond Flour Crab Cakes With Lemon Aioli
Ingredients
- FOR THE LEMON AIOLI
- 2 egg yolks
- 2 tsp. Dijon mustard
- 1 clove garlic, crushed
- ½ tsp. lemon zest
- 2 tsp. lemon juice
- ⅔ to 1 cup grapeseed oil
- Salt and freshly ground pepper to taste
- FOR THE CRAB CAKES:
- ⅓ cup mayonnaise
- 2 tbsp. Dijon mustard
- 1 egg
- 1 egg yolk
- 2 tsp. lemon zest
- 2 tsp. lemon juice
- 2⅔ cups ground almond meal, divided
- 4 scallions, finely chopped
- 1 tbsp. chopped dill
- 1 tbsp. chopped tarragon
- 1 tbsp. chopped cilantro
- 1 lb. lump crabmeat, picked over
- ½ tsp. salt
- ¼ tsp. freshly ground white pepper
- ⅓ cup yellow cornmeal
- ½ to ¾ cups canola or grapeseed oil for frying
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