1. Make Lemon aioli: Place all aioli ingredients except oil in an upright blender and process until mixture begins to thicken, about 20 seconds. Slowly drizzle in oil and blend until aioli thickens to desired consistency.
2. In a medium bowl, combine all crab cake ingredients. The mixture will seem a little runny. This is ok as it will firm up when you cook it.
3. Heat ghee in a large nonstick skillet over medium heat. Spoon the crab cake mixture into the pan like you would pancake batter forming 8 medium sized crab cakes. Cook 4-5 minutes without moving, until you can see on the edges that the bottoms are browned. Very carefully lift each crab cake with a spatula and flip the cake. Cook an additional 4-5 minutes.
4. Garnish with crushed macadamia nuts and cilantro and serve aioli on the side!
Many crab cake recipes use flour or bread crumbs to make it light and fluffy. In my book adding breadcrumbs to crab cakes washes out the delicious crab flavor and texture and is more of a filler than delicious ingredient. This crab cake recipe is all crab! No wimpy fillers here, only lots of nutrients, protein, and healthful ingredients. Just what we want from our food, nutrients that feed our bodies while the tastes and textures feed our soul. So if you are looking for a crab cake recipe, look no further. This one will blow other crab cakes out of the water!
I had a lot of fun using eggs instead of breadcrumbs to get them to hold together, which also made them moister and more flavorful. The aioli gives it a delicious garlicky lemon kick, without the unhealthy mayo.