Crab Cake Salad
Gluten-free, baked crab cake salad. A healthier take on the traditional recipe.
Servings 3 -4 Servings
Ingredients
Crab Cakes
- 1 large eggs
- 1 tablespoon cream cheese
- 1 tablespoon lemon juice
- 1 tablespoon mustard
- 2 garlic cloves minced
- 1/4 cup fresh parsley roughly chopped
- 1 tablespoon fresh thyme roughly chopped
- 1/4 tsp garlic powder
- 1/4 teaspoon salt
- 1/2 cup almond flour
- 8 oz lump crabmeat
Aioli
- 1/4 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1 tablespoon of hot sauce
- Pinch of salt
Lemon Dressing
- 1 lemon juiced - reserve zest for topping
- 1/3 cup extra virgin olive oil
- 2 tablespoons water
- 1 teaspoon mustard
- 1 garlic clove
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Salad
- 8-10 ounces mixed greens
Instructions
Crab Cakes
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Preheat the oven to 350F and line a baking sheet with parchment paper.
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In a large bowl, whisk together the egg, cream cheese, lemon juice, mustard, minced garlic, parsley, thyme, onion powder, garlic powder, and salt. Fold in the almond flour.
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Once everything is well combined, fold in the crabmeat.
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Using a 1/3 cup measure lined with cling wrap, shape the crab cakes onto the lined baking sheet.
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Bake for 15 minutes, flip and bake an additional 10 minutes.
Aioli
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Whisk together the mayonnaise, garlic powder, lemon juice, hot sauce, salt and pepper.
Dressing
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In a blender, combine the olive oil, water, lemon juice, mustard, garlic, salt, and pepper. Blend until smooth.
