1/2 cup Almond Aioli (recipe follows)
1/2 cup almond meal
1 teaspoon Old Bay Seasoning
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.
2 cloves roasted garlic
4 tablespoons almond butter, roasted
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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