Crab cakes for almond lovers - KATV - Breaking News, Weather and Razorback Sports

Crab cakes for almond lovers

Updated: Nov 3, 2011 03:58 PM EDT
© Hemera / Thinkstock © Hemera / Thinkstock
  • RecipesMore>>

  • Marc Haynes' Loaded Creamed Potatoes

    Marc Haynes' Loaded Creamed Potatoes

    Saturday, April 19 2014 11:59 AM EDT2014-04-19 15:59:06 GMT
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
  • Almond Horse Shoe Cookies

    Almond Horse Shoe Cookies

    Saturday, April 12 2014 11:44 AM EDT2014-04-12 15:44:41 GMT
    by: Julianne Bitely juliannebitely.com 2 1/2 cup Almond Four 3 Egg Whites 1/2 cup Honey handful of slivered almonds Mold in the shape of a horse shoe Bake 350 degrees for 15 minutesMore >>
    by: Julianne Bitely juliannebitely.com 2 1/2 cup Almond Four 3 Egg Whites 1/2 cup Honey handful of slivered almonds Mold in the shape of a horse shoe Bake 350 degrees for 15 minutesMore >>
  • Zach Pullam of Capital Bar and Grill makes pimiento cheese

    Zach Pullam of Capital Bar and Grill makes pimiento cheese

    Friday, March 28 2014 1:53 PM EDT2014-03-28 17:53:40 GMT
    1 lb. Grated sharp cheddar cheese 3/4 cup Roasted red bell peppers—roughly chopped or pulsed in a food processor. Be sure to let them rest to remove excess liquid. 2 Tsp. Onion powder 2 Tsp. GarlicMore >>
    Zach Pullam of Capital Bar and Grill makes pimiento cheeseMore >>


By Judy Haubert


Growing up in the landlocked Midwest, I didn't have much occasion for eating crab cakes.

I'd come across them occasionally at a national seafood chain or on an adventurous local menu, but I never felt I was really missing out: my general, underwhelming impression of the dish was of either dry, starchy blandness, or of oily fishiness. And it was always seemingly comprised more of breadcrumbs than of anything identifiable as crab.

But then I made the East Coast move and was suddenly surrounded by fresh fish and shellfish.
I took incredible pleasure in all the bounty the Atlantic had to offer, and finally experiencing real crab cakes was an eye-opener.

Bursting with juicy lumps of sweet crab meat and coated in a light, non-greasy layer of crisp crumbs, I could have eaten them every day — and I would have, if I didn't start eating gluten free shortly thereafter.

The answer came a few years ago, when I started substituting almond meal for breading in my meatballs.


Right away I leapt to the logical realization that I could do the same for crab cakes.

The ground almonds in my version increase the recipe's protein content while cutting down on filling carbs, with the added bonus that almond meal absorbs moisture without becoming starchy, providing structure while keeping the cakes moist and tender.

It works beautifully as a coating too, and I mix mine with a 2:1 ratio of cornmeal to up the crunch factor.



See the recipe for Almond-Flour Crabcakes with Lemon Aioli » 

© 2012 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.