These crab cakes skip the bread crumbs and are loaded with riced cauliflower! Nope, I am not mad about it and you won’t be either. Matter a fact, I like them better as they do not taste like they have “filler”. You know what I am talking about, you order the crab cakes and wonder where all the crab is! LOL. Also, a cooking trick below helps to make them perfect every time.
Crab Cakes w/ Lemon Aioli
16 oz lump crab meat
1 cup roasted cauliflower riced
Handful of fresh parsley
1/2 lemon juiced
1 tbls mayo
1 tbls ghee
1 tsp dry mustard
1/2 tbls old bay
Dash garlic powder
Roast your cauliflower if you have not, 375 until slightly browned. (leave the oven on) I usually stash some leftovers for this. Run the cauliflower and parsley through a chopper, place in a bowl. Add all other ingredients except crab, mix well. Fold in crab until well incorporated. Shape into 6 cakes and place on a piece of parchment paper/baking sheet.
Bake for 15 mins. Remove and brown in heated skillet with ghee.
Serve with an aioli if desired, goes together really well. But just great as is!
Pictured here over a bed of baby spinach, half an avocado, and broccoli rabe.
I use my recipe here
I do omit the basil and only use 1 clove of garlic
ADD zest from 1 lemon