Crab Cakes with Herb Aioli

Oh this creation is one of my favorites! It's super easy because I used wild caught, canned crab. I LOOOOOOOVE me some seafood, and crab cakes are one of my favorite things EVER!

Cue Song: "My Favorite Things" from the Sound of Music

Previously I bought a crapload of King Crab legs, steamed them, and then spent fo'eva cracking them and pulling the meat. I saw the canned crab at the store and decided I would try it out and see how it fared. I had the crave for crab cakes last night, so I decided to get krunked up. The saved time in the kitchen was HUGE, and the cakes were friggin' DELICIOUS!

So here's how I rolled:

2 TBS coconut oil
4 green onions, chopped (I used all of the light part too)
16 oz. canned crab, drained
1 egg
2 TBS mayonnaise
1 tsp dry mustard
1/4 C ground almonds (you can also use almond flour...Trader Joes sells raw, unblanched)
1/2 tsp cayenne pepper
1 & 1/2 tsp garlic powder
1/4 tsp Old Bay Seasoning
salt & pepper to taste
ground black pepper to taste
1/2 C ground almonds or almond flour
Enough coconut oil to fry the cakes


Heat oil in a skillet over high heat. Saute green onions briefly until tender and then cool slightly.

Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, 1/4 C ground almonds, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper.

Form into 1/2 inch thick patties & coat the patties with remaining ground almonds.

Heat coconut oil in a skillet over medium high heat. Cook cakes 8-10 mins each side. Drain briefly on paper towels and serve with the creamy, garlicy deliciousness below. =)

1/2 C mayonnaise
1.5 tsp dried chives
1.5 tsp dried parsley
2 tsp fresh lemon juice
1 garlic clove, minced

Mix everything up, and use for your cakes...Y-U-M!!!