Almond-Flour Crab Cakes with Lemon Aioli

Almond-Flour Crab Cakes with Lemon Aioli

Almond-Flour Crab Cakes with Lemon Aioli

The substitution of almond flour for conventional wheat flour in this recipe, developed by Judy Haubert, originated as a gluten-free workaround, but actually makes the cakes moister and more tender than traditional crab cakes.Helen Rosner

The substitution of almond flour for conventional wheat flour in this recipe originated as a gluten-free workaround, but because almond meal absorbs moisture without becoming starchy, it provides structure while keeping the cakes moister and more tender than a traditional crab cake. This recipe was developed by SAVEUR.com contributor Judy Haubert.

Notes: The aioli may be made up to 2 days ahead of time and stored in an airtight container in the fridge. Crabcakes can be kept warm in a 200° oven for up to 30 minutes before service, or while making aioli.