Crab Cakes with Aioli Drizzle

Not gonna lie, I’m not a fan of crab meat, but this is one of Justin’s favorites and a stable appetizer when his dad comes into town.

I promise they will quickly disappear.

They also freeze well if you want to make heap of them.

 Try using cooked salmon in place of the crab

 too for a different twist.



1 lb crabmeat (special or jumbo lump)

1/4 cup coconut creamer

1 egg

1/4 cup finely chopped onion

1/4 cup finely chopped red pepper

2 TBS finely chopped carrot

2 cloves garlic finely chopped

1/2 tsp. dry mustard

1/2 tsp salt

Coarsely ground pepper

1/2 tsp Paprika

3 dashes Worcestershire sauce

3/4 cup (more or less) gluten free Panko breadcrumbs

1/4 cup mayonnaise

1 TBS fresh chopped parsley

1 tsp Old Bay Seasoning

Sauté the onion, carrot and pepper until soft, add garlic and sauté for a couple more minutes.

In a bowl, mix egg, cream and other ingredients including the onion, pepper and garlic (except the crab).

Then slowly add about 3/4 of the mixture to the crab, fold in gently, continue adding the mixture until moist consistency, then add bread. If you use jumbo lump you’ll probably not need all of the liquid or you’ll need a little more bread to help hold it together.

Cool in refrigerator for 1 hour, make four or more cakes, fry in butter in pan over medium heat.

The Basic Aioli

Aioli has been a great addition to our kitchen, and it’s a great way to wake up chicken, pork and fish.


2 cups mayonnaise

2 cloves garlic

1 tsp Dijon mustard

lemon juice to taste

sea salt and freshly ground black pepper

Place all the ingredients in a blender or food processor and blend until smooth.

Please Try This: Aioli is a great way to jazz up fish, chicken or pork and a true classic with salmon. Spice it up and get creative with adding more lemon juice or basil, cayenne, roasted tomatoes, roasted peppers, even fennel tops or roasted nuts. You can use any herb really, like parsley, tarragon, dill, basil, even mint. Play with this one!

Ciera Krinke