Crab cakes for almond lovers - KFVS12 News & Weather Cape Girardeau, Carbondale, Poplar Bluff

Crab cakes for almond lovers

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

  • How to rehydrate dried coconut

    How to rehydrate dried coconut

    Nothing beats the satisfaction of cracking open a fresh coconut. But if fresh coconuts aren't readily available, check out this trick.
    Nothing beats the satisfaction of cracking open a fresh coconut. But if fresh coconuts aren't readily available, check out this trick.
  • Fridge raid

    Fridge raid

    Raiding the fridge for leftovers is a late night tradition.
    Raiding the fridge for leftovers is a late night tradition.
  • Juicy Fruit: Mexico's prickly pear cactus fruits

    Juicy Fruit: Mexico's prickly pear cactus fruits

    In late summer in Mexico, prickly pear cactus fruits, or tunas, are everywhere—a refreshing snack eaten out of hand and a popular ingredient in candies, drinks, jams, and more.
    In late summer in Mexico, prickly pear cactus fruits, or tunas, are everywhere—a refreshing snack eaten out of hand and a popular ingredient in candies, drinks, jams, and more.
  • What's Cooking NowMore>>

  • Favorite Recipe Collections

    Favorite Recipe Collections

    Check here for the full archive of recipe collections.
    Check here for the full archive of recipe collections.
  • Savory pies

    Savory pies

    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
  • Graham cracker classics

    Graham cracker classics

    Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.


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

310 Broadway
Cape Girardeau, MO 63701

FCC Public File
publicfile@kfvs12.com
573-335-1212
EEO Report
Closed Captioning

All content © Copyright 2000 - 2014 Worldnow and KFVS12. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.