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Crab Cakes with Lemon Aioli

Crab Cakes with Lemon Aioli
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½ cup Avocado Mayo

1 Tbsp lemon juice

1 tsp liquid aminos

1 tsp finely chopped garlic

Crab Cakes

1 lb lump crab meat, cleaned

1 cup gluten-free breadcrumbs

¼ cup avocado mayo

2 green onions (scallions), thinly sliced, separate the whites and the greens

5 tsp chili garlic sauce

2 eggs, beaten

2 Tbsp coconut oil


In a small bowl, mix the ingredients for the aioli. Cover and refrigerate until serving.

In a large bowl, mix crab meat, breadcrumbs, ¼ cup mayo, whites from the green onion, chili garlic sauce, and eggs. Shape into 12 patties. Cover and refrigerate for at least 10 minutes.

In a large skillet, heat the coconut oil over medium heat until hot. Add patties and cook for 5-7 minutes on each side or until golden brown and thoroughly cooked through. Drain on paper towels. Serve with greens from green onions and sauce.

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