Best Ever Grain-Free Crab Cakes with Dijonnaise (Edit recipe)

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Juicy, tender and flaky on the inside, and ever so crispy and golden brown on the outside, these Grain-Free Crab Cakes are easy and delicious

PREP TIME

5 minutes

COOK TIME

20 minutes

INGREDIENTS

15

Serves: 9

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Ingredients

For the Dijonnaise

For the Crab Cakes

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Dijonnaise

  1. In a bowl, combine the mayonnaise, mustard, seasoning, parsley and lemon juice. Stir until smooth, cover and refrigerate until ready to serve. The sauce will keep in the fridge for up to 5 days.

For the Crab Cakes

  1. Preheat your oven to 400F. Line a sheet pan with parchment paper.
  2. In a large bowl, combine the mayonnaise, egg yolks, parsley, mustard, and seasoning. Stir until combined. Add the crab meat and gently fold until combined. Add the finely ground almond flour crackers and fold until combined.
  3. Use an ice cream scooper and portion out equal-sized crab cakes onto the prepared sheet pan. Transfer to the oven and cook until golden brown, around 20 minutes.
  4. Transfer the crab cakes onto a serving platter, drizzle with Dijonnaise and garnish with chopped parsley. Serve immediately with lemon wedges.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:171
Fat:14 g
Carbohydrates:3 g
Protein:11 g
Cholesterol:114 g
Sodium:313 mg
Fiber:0 g
Sugars:0 g
Calculated per serving.
Appetizers Coconut Free Dairy Free Gluten Free Grain Free Keto Paleo Pescetarian Sugar Free Whole30

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