Crab Cake with Lemon Aioli- Gluten Free & Keto Friendly
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Type: Spicy Crab cake
Prep: 20 Minutes
Servings: Two
Level: Easy
Cook: 6 Minutes
Steps: five
Total: 1 hour 20 Minutes
Making crab cakes at home is SO easy and healthy! I didn’t add any breading or thickening starches. You can even make this ahead and put it in the fridge to cook the same day or pop it in the freezer uncooked.
To serve as a main dish, you can whip up a side of veggies or salad. This recipe would serve 2 people.
If you are serving the crab cakes as a appetizer, this recipe should serve 4 people.
INGREDIENTS:
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1 can 16 oz Lump Crab
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10 raw shrimps (peeled, deveined, no tail) chopped to a paste
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1 1/2 teaspoon garlic powder
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1 Tablespoon dijon mustard
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5 Tablespoon Mayonaise (divided)
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2 Tablespoon Saté Sauce (Wynn's Kitchen)
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1 Egg
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2 cloves of minced garlic
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Juice of 1/2 lemon
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Ghee for frying
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DIRECTIONS:
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Step 1:
Carefully mix together the crab, shrimp, garlic powder, dijon mustard, 2 Tablespoon of mayonnaise, saté sauce, and egg. -
Step 2:
Carefully form the crab cakes (about the size of 2 large heaping spoons), and place them on wax paper, cover with Saran Wrap and put it in the fridge to set for at least an hour. -
Step 3:
Fry it in Ghee for about 3 minutes each side on medium heat. -
Step 4:
In a separate bowl combine, lemon juice, minced garlic, and 3 Tablespoon of mayonnaise for the aioli. -
Step 5:
Serve the Crab Cakes hot with the Lemon Aioli
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