Almond Flour Crab Cakes PT30M https://img1.recipesrun.com/201907/2019/0826/a2/2/353137/300x200x90.jpg 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. Just give it a try, you will not regret it! 12 servings Ingredients: Pepper Salt 2/3 cup Grapeseed oil 2 teaspoons Lemon juice 1/2 teaspoon Lemon zest 1 clove Garlic, crushed 2 teaspoons Dijon mustard 2 Egg yolks 1/2 cup Canola or grapeseed oil for frying 1/3 cup Yellow cornmeal 1/4 teaspoon White pepper 1/2 teaspoon Salt 1 pound Lump crab meat, picked over 1 tablespoon Chopped cilantro 1 tablespoon Chopped tarragon 1 tablespoon Chopped dill 4 Scallions, finely chopped 2 cups Ground almond meal 2 tablespoons Lemon juice 2 tablespoons Lemon zest 1 Egg yolk 1 Egg 2 tablespoons Dijon mustard 1/3 cup Mayonnaise