
Crab Cakes with Lemon Cardamom Cashew Butter Aioli
You don’t have to live in Maryland to eat the best crab cakes. Make them at home and give them a twist with this delicious aioli sauce. The hint of cardamom gives this dip a zip!
Crab Cake Ingredients:
1 egg white
8 oz crabmeat
1 tsp dijon mustard
1 tsp Worcestershire sauce
1/2 tsp Old Bay seasoning
1 T parsley, chopped
2 T panko crumbs
2 T vegenaise or mayo
Cardamom Ginger Aioli Ingredients:
1/2 C vegenaise or mayo
1 tsp dijon mustard
1 T lemon juice
2 T Betsy’s Best Gourmet Cashew Butter with Cardamom
1/2 tsp ginger, zested
Dash pepper
Combine all of the crab cake ingredients and form into 5 small patties. Heat oil in a skillet and cook on each side until golden. 5-7 min. Remove and place on a paper towel to cool.
Meanwhile in a bowl combine all of the aioli ingredients and stir to combine. Use as a topping or a dipping sauce.