Crab Cakes with Lemon Sriracha Aioli & Carrot Fries

Crab Cakes with Lemon Sriracha Aioli & Carrot Fries


Crab Cakes:

  • 14-16oz of fresh, wild caught lump crab meat

  • 2 celery stalks

  • 1/2 yellow onion diced

  • 1 gloves of garlic

  • 1 teaspoon of Old Bay Seasoning

  • 2 tablespoons of cassava flour

  • 1 omega 3 egg

  • 1/4 cup of blanched almond flour

  • 2 tablespoons of avocado oil (for frying)

Carrot Fries:

  • 6 medium sized carrots, peeled and slices

  • 1.5 tablespoons of extra virgin olive oil

  • 1-2 teaspoons of garlic powder

  • Salt, pepper and parsley to taste


  • 1/2 cup of avocado oil mayonnaise

  • 4 teaspoons of sriracha sauce

  • 4 teaspoons of freshly squeezed lemon juice

  • 1 clove of minced garlic

  • Salt and pepper to take  


  • Drain excess water from crab meat.

  • Combine crab meat, celery, onion, garlic, seasoning, cassava flour,  and egg in a bowl.

  • Mix until well combined, and form 8 small patties, or 4 large patties.  If the mixture falls apart easily, gradually add additional cassava flour until it holds together.

  • Place patties in the refrigerator for approximately 20 minutes to allow them to firm up a bit before frying.  

  • Meanwhile, preheat the oven to 400 degrees.

  • Peel and slice carrots.

  • Add olive oil, garlic powder, salt and pepper and combine with carrots.

  • Spread carrots out in a single layer on a baking sheet.

  • Bake for 15-20 minutes, turning half way through.  Optional: broil carrots for last two minutes for a crispier texture.

  • Remove crab cake patties from the refrigerator.  Gently pat almond flour onto both sides of each patty (give them an extra squeeze to hold together once the flour is on).

  • Heat a large skillet over medium high heat, and add avocado oil.

  • Cook crab cakes until browned, flip and repeat (approximately 3 minutes per side.

  • Combine all ingredients for aioli in a small bowl.  Mix well and serve on top of crab cakes.