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Angie’s Recipe of the Day: Crab Cakes with Lime Aioli

Angie’s Recipe of the Day: Crab Cakes with Lime Aioli

For the crab cakes
  • 1 lb Lump Crab
  • 1 medium lemon, juiced
  • 1 teaspoon dried parsley
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 2 Tablespoons Lime Aioli (recipe below)
  • ⅔ cup coconut oil
  • ½ cup and 3 Tablespoons almond flour
Lime Aioli
  • 1 cup olive oil
  • 3 separated egg yolks
  • 1 teaspoon Dijon mustard
  • 1 medium lime, juiced
  • ½ teaspoon salt
  • ¼ teaspoon apple cider vinegar


  1. Place Crab in a 2qt. metal bowl; remove all shell slivers from meat.
  2. Add the juice of one Lemon, Parsley, Black Pepper, Salt, and “Lime Aioli.”
  3. Mix ingredients well, adding Almond Flour (3 Tbsp) to absorb excess moisture.
  4. Form Mixture into 3 oz. cakes. (They should fit inside your palm.)
  5. Heat Coconut Oil in a 6” or 8” pan for 3 minutes.
  6. Lightly coat cakes with the ½ cup of Almond Flour.
  7. Pan fry cakes in oil for 1 minute on each side or until golden brown.
To make the aioli
  1. Using a small, stainless steel bowl, whisk Egg Yolks, Apple Cider Vinegar, and Dijon Mustard.
  2. Slowly pour Olive Oil into mixture, whisking vigorously.
  3. Add Lime Juice & Salt to mixture.
  4. Chill 30 minutes prior to using in the Crab Cake.

Recipe courtesy of paleomg.com

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