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1
Make the crab cakes: Whisk together mayonnaise, mustard, egg, egg yolk and lemon zest and juice in a large bowl.
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2
Mix in 2 cups of almond meal, scallions and herbs until thoroughly combined.
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3
Gently fold in crab.
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4
Season with salt and white pepper, cover with plastic wrap and chill for 30 minutes.
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5
Meanwhile, make the aioli: Combine egg yolks, mustard, garlic and lemon zest and juice in a blender or food processor and puree until smooth.
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6
With machine running, slowly drizzle in the grapeseed oil a few drops at a time until the mixture begins to thicken.
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7
Gradually increase the oil to a thin, steady stream, blending to a uniform creamy consistency.
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8
If aioli breaks, drizzle in a little lukewarm water a few drops at a time until consistency is reached again.
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9
Season with salt and pepper to taste.
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10
Will keep 2 days or more in an airtight container in the refrigerator.
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11
Mix remaining 2/3 cup almond meal and cornmeal in a pie plate and season lightly with salt and pepper.
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12
Divide crab mixture into 12 equal portions and form into 2-inch patties.
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13
Coat in almond-cornmeal mixture.
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14
Heat 1/4 cup canola or grapeseed oil in a 12-inch skillet over medium-high heat until the oil is hot but not smoking, about 2 minutes.
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15
Cook crab cakes in batches, 3 to 4 minutes per side until deep golden brown and crisp, wiping out the skillet and adding fresh oil between the batches.
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16
Transfer to a paper-towel-lined tray.
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17
Crab cakes can be kept warm in a 200-degree oven for up to 30 minutes.
