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

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

5 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	173
Fat:	14 g
Carbohydrates:	3 g
Protein:	11 g
Cholesterol:	114 g
Sodium:	357 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 9

Ingredients

For the Dijonnaise

1 Tbsp Avocado Oil Mayonnaise
1 tsp Dijon Mustard, (or stone-ground mustard)
.25 tsp Primal Palate New Bae Seasoning
1 tsp Parsley, finely chopped
1 tsp Lemon Juice, fresh

For the Crab Cakes

.5 cup Avocado Oil Mayonnaise
2 Egg Yolk
2 Tbsp Parsley, finely chopped, plus 1 teaspoon extra for garnish
1 Tbsp Dijon Mustard, (or stone-ground mustard)
1 tsp Primal Palate New Bae Seasoning
1 lb Lump Crab Meat
.75 cup Simple Mills Fine Ground Sea Salt Almond Flour Crackers, finely ground
Lemon, wedges for serving

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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

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

Preheat your oven to 400F. Line a sheet pan with parchment paper.
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.
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.
Transfer the crab cakes onto a serving platter, drizzle with Dijonnaise and garnish with chopped parsley. Serve immediately with lemon wedges.