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A paleo version of Maryland crab cakes uses almond flour for the breading. Enjoy Chef John’s recipe for remoulade sauce, made with mayonnaise, Dijon mustard, dill, and capers over crab cakes or with any grilled fish.
Peppers, green onions, parsley, and plenty of seasonings make these crab cakes a memorable mealtime hit! Many people claim to have the true Maryland crab cake, but this one uses all lump meat with almost no filler added and tastes incredible! Spicy crab cakes made with onion, celery, and brown mustard.
Air frying crab cakes means less mess and less cleanup, but at no sacrifice to taste. They’re flavorful, crisp, and lighter than if cooked with oil in a skillet. Serve with your favorite dipping sauce, aioli, or tartar sauce, as well as fresh lemon wedges.
These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious! Air frying crab cakes means less mess and less cleanup, but at no sacrifice to taste. They’re flavorful, crisp, and lighter than if cooked with oil in a skillet.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
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Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…