CRAB CAKES LOUIE Recipe

Make the Crab Cakes

In a large bowl, combine the crab meat, almond flour, green onions, red bell pepper, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix gently until well combined.

Form the Cakes

Form the mixture into small patties, about 2-3 inches in diameter. Place them on a parchment-lined baking sheet.

Cook the Cakes

In a large skillet, heat the olive oil over medium heat. Cook the crab cakes for about 4-5 minutes on each side, or until golden brown and cooked through.

Prepare the Avocado Mousse

In a blender, combine 2 ripe avocados, the juice of 1 lime, salt, and a pinch of cayenne pepper. Blend until smooth and creamy. Set aside.

Make the Deviled Egg & Pickled Asparagus Relish

Slice hard-boiled eggs in half and scoop out the yolks. Mash yolks with 1 tbsp mayo (or dairy free alternative), a dash of mustard, salt, and pepper. Fill egg whites with the yolk mixture. For the relish, add pickled asparagus spears chopped into small pieces.

Prepare the Louis Aioli

In a small bowl, mix together 1/2 cup of dairy-free mayonnaise, 1 tbsp hot sauce, 1 tsp lemon juice, and salt to taste. Set aside.

Assemble

On a plate, serve the crab cakes topped with avocado mousse, deviled eggs on the side, and drizzle with Louis aioli. Garnish with additional pickled asparagus if desired.