Crab cakes for almond lovers - Mid-South News, Weather, Traffic and Sports | FOX13

Crab cakes for almond lovers

Updated: Nov 3, 2011 03:58 PM EDT
© Hemera / Thinkstock © Hemera / Thinkstock
  • Past stories from SaveurMore>>

  • Everyman's fish -- the tuna sandwich

    Everyman's fish -- the tuna sandwich

    One writer recounts his lifelong love for the tuna sandwich, the unsung hero of the American lunch.
    One writer recounts his lifelong love for the tuna sandwich, the unsung hero of the American lunch.
  • From Western waters

    From Western waters

    A drive along Oregon's coast reveals soaring sand dunes, enchanting fishing towns, and some of the most memorable seafood dishes you'll likely find anywhere.
    A drive along Oregon's coast reveals soaring sand dunes, enchanting fishing towns, and some of the most memorable seafood dishes you'll likely find anywhere.
  • Crawfish: Born on the Bayou

    Crawfish: Born on the Bayou

    Called both crayfish and crawfish, these tiny freshwater cousins to lobsters are firm and sweet. Plunged into boiling water, they cook through in just two minutes and easily soak up any seasonings, from classic Cajun spices to Asian-style ginger and garlic.
    Called both crayfish and crawfish, these tiny freshwater cousins to lobsters are firm and sweet. Plunged into boiling water, they cook through in just two minutes and easily soak up any seasonings, from classic Cajun spices to Asian-style ginger and garlic.


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.
Powered by WorldNow

WHBQ-TV | Fox 13
485 S. Highland St.
Memphis, TN 38111

Main Station: (901) 320-1313
Newsroom: (901) 320-1340

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices