Crab Cake with Lemon Aioli- Gluten Free & Keto Friendly
Type: Spicy Crab cake
Prep: 20 Minutes
Cook: 6 Minutes
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.
1 can 16 oz Lump Crab
10 raw shrimps (peeled, deveined, no tail) chopped to a paste
1 1/2 teaspoon garlic powder
1 Tablespoon dijon mustard
5 Tablespoon Mayonaise (divided)
2 Tablespoon Saté Sauce (Wynn's Kitchen)
2 cloves of minced garlic
Juice of 1/2 lemon
Ghee for frying
Carefully mix together the crab, shrimp, garlic powder, dijon mustard, 2 Tablespoon of mayonnaise, saté sauce, and egg.
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.
Fry it in Ghee for about 3 minutes each side on medium heat.
In a separate bowl combine, lemon juice, minced garlic, and 3 Tablespoon of mayonnaise for the aioli.
Serve the Crab Cakes hot with the Lemon Aioli