Crab Cakes with Garlic Aioli – W30
spinach salad
  • Whole 30
  • seafood
CRAB CAKE WITH GARLIC AIOLI
Crab Cakes with Garlic Aioli – W30
spinach salad
  • Whole 30
  • seafood
CRAB CAKE WITH GARLIC AIOLI
Servings:

Ingredients

Prep
  • 16 oz lump crab meat
  • 1 green onion
  • 1/4 C parsley
  • 2 large eggs
  • 2 T mayonnaise Whole30 compliant – homemade or Primal Kitchen
  • 1 T Old Bay Seasoning
  • 1 T lemon juice
  • 1 t hot sauce optional, Whole30 compliant Frank’s Red Hot or Tessemae’s
  • 1 t mustard powder
  • 1/2 C mayonnaise Whole30 compliant – homemade or Primal Kitchen
  • 2 t minced garlic
  • 1 lemon
  • salt and pepper to taste
On Cooking Day
  • 1 lemon optional
  • 1 bag spinach or spring salad mix

Instructions

To Assemble
  1. Remove any excess liquid in crab meat and add to a large bowl. Chop green onion and parsley and add to crab meat along with next 6 ingredients. Season with salt and pepper. Gently mix to combine.
  2. Use an ice cream scoop to scoop crab mixture into equal portions. Shape into patties “cakes” and place in a medium container with lid. Use wax paper between layers.
  3. In a small bowl with a lid, mix together mayonnaise and garlic. Zest about 1 teaspoon lemon and add to mixture along with juice of half of the lemon. Mix together until combined and season with salt and pepper. Cover and refrigerate.
To Cook
  1. Place crab cakes on a large baking sheet sprayed with non stick spray. Bake 375 degrees for 20-25 minutes. OR you can heat 2 tablespoons oil (coconut oil or olive oil) in a large skillet and cook crab cakes over medium-high heat about 4 minutes per side until crispy.
  2. Cut lemon into wedges. Serve on a bed of spinach with lemon wedges and garlic aioli for dipping.

Ingredients

Prep
  • 16 oz lump crab meat
  • 1 green onion
  • 1/4 C parsley
  • 2 large eggs
  • 2 T mayonnaise Whole30 compliant – homemade or Primal Kitchen
  • 1 T Old Bay Seasoning
  • 1 T lemon juice
  • 1 t hot sauce optional, Whole30 compliant Frank’s Red Hot or Tessemae’s
  • 1 t mustard powder
  • 1/2 C mayonnaise Whole30 compliant – homemade or Primal Kitchen
  • 2 t minced garlic
  • 1 lemon
  • salt and pepper to taste
On Cooking Day
  • 1 lemon optional
  • 1 bag spinach or spring salad mix

Instructions

To Assemble
  1. Remove any excess liquid in crab meat and add to a large bowl. Chop green onion and parsley and add to crab meat along with next 6 ingredients. Season with salt and pepper. Gently mix to combine.
  2. Use an ice cream scoop to scoop crab mixture into equal portions. Shape into patties “cakes” and place in a medium container with lid. Use wax paper between layers.
  3. In a small bowl with a lid, mix together mayonnaise and garlic. Zest about 1 teaspoon lemon and add to mixture along with juice of half of the lemon. Mix together until combined and season with salt and pepper. Cover and refrigerate.
To Cook
  1. Place crab cakes on a large baking sheet sprayed with non stick spray. Bake 375 degrees for 20-25 minutes. OR you can heat 2 tablespoons oil (coconut oil or olive oil) in a large skillet and cook crab cakes over medium-high heat about 4 minutes per side until crispy.
  2. Cut lemon into wedges. Serve on a bed of spinach with lemon wedges and garlic aioli for dipping.

Toss spinach leaves or spring salad mix with a little olive oil, balsamic vinegar and a pinch of salt and pepper if desired.
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