Gluten-Free Chesapeake Crab Cakes With Almond Aioli Recipe

Almonds provide a delicious and nutritious world of gluten-free dishes for those suffering from Celiac disease.
Family Features
July 16, 2012
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These golden crab cakes are delicious − and gluten free!
Courtesy California Almond Board


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Eating Gluten-Free Has Never Tasted Better

Gluten-Free Chesapeake Crab Cakes With Almond Aioli

1/2 cup Almond Aioli (recipe follows)
1/2 cup almond meal
1 teaspoon Old Bay Seasoning
1 egg
1 teaspoon finely ground flaxseed
1 tablespoon Dijon mustard
3 tablespoons roughly chopped parsley
1/4 cup sliced almonds
1 pound jumbo lump crab
32 lemon wedges
Canola oil, as needed
Parsley, finely minced, for garnish

Heat oven to 375°F.

In medium bowl, combine Almond Aioli, almond meal, Old Bay Seasoning, egg, flaxseed, mustard and parsley. Mix until blended.

Gently fold in almonds and crab. Form mixture into 16 cakes, 1 1/2 ounces each. Sear in canola oil in sauté pan over medium-high heat for 3 minutes, turning halfway through. Finish in oven for 2 minutes.

To serve, stack two cakes on a plate and garnish with 2 lemon wedges and a sprinkling of parsley. Yields 8 servings.

Almond Aioli

2 cloves roasted garlic
4 tablespoons almond butter, roasted
1 egg
1 tablespoons kosher salt
1/8 cup fresh lemon juice
1/8 cup champagne vinegar
3 cups almond oil
1/4 cup cold water

Add garlic, almond butter, egg, salt, lemon juice and vinegar to bowl of a food processor. Purée until smooth, slowly adding almond oil and water, alternately, until desired consistency.

Store in an airtight container in the refrigerator. Yields 32 ounces.








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