1 ½ pounds boiled
Dungeness Crab, carefully shelled
¾ cups bread
crumbs made from dry crust of good French bread
2 scallions (green
onions) finely chopped
Use both green and white parts of the scallions
½ - ¾ cup
Wildwood aioli, available in the Deli Section
is some garlic flavor to the aioli, but you can add optional additional
finely chopped then mashed fresh garlic to taste.
Olive oil for
crumbs, and scallions,
Add: ½ C aioli,
testing to see how well the mix holds together, adding the minimum amount of
aioli necessary to barely hold the 1 ½ inch cakes together.
Dredge crab cakes
in almond flour and place in pan on med high heat when oil is barely smoking.
Sauté until just
golden brown. Turn over very gently and remove when just heated through.
Drain on a paper
towel, and serve immediately, offering a variety of sauces, which could
include horse radish, soy sauce, tempura dipping sauce, mayonnaise, or hot
salsa, plus lemon wedges.
When cooking more
than one batch, carefully wipe pan with a paper towel to remove almond flour
crumbs to avoid any over-toasted bits for the next cakes.
flour: simply put raw almonds into food processor and whirl until finely
Val makes quadruple
the above recipe and before sautéing, reserves the surplus cakes and freezes.
After brief thawing, she sautés as above. If it is possible, the crab cakes
are even better after being frozen.
Best accompanied by
lightly chilled AHLGREN VINEYARD Semillon or Chardonnay, or AHLGREN VINEYARD
Pinot Noir decanted and served at room temperature.