Caribbean Style Crab Cakes with Pineapple-Jerk Aioli

Instructions

1. 1

   In a large mixing bowl, combine the king crab meat, cassava flour, chopped scallions, diced red bell pepper, 1 large egg, and 5g of jerk seasoning. Mix gently until just combined.

2. 2

   Shape the mixture into 8 equal-sized crab cakes and place them on a tray lined with parchment paper. Refrigerate for at least 20 minutes to help them firm up.

3. 3

   While the crab cakes are chilling, prepare the pineapple-jerk aioli. In a small bowl, combine the mayonnaise, finely chopped pineapple, lime juice, and the remaining 5g of jerk seasoning. Mix well and refrigerate until ready to serve.

4. 4

   Beat the remaining egg in a shallow bowl. Remove the crab cakes from the refrigerator and lightly brush each with the beaten egg to help them brown.

5. 5

   Heat the coconut oil in a large non-stick skillet over medium heat. Once hot, add the crab cakes in batches and cook for 3-4 minutes per side, or until golden brown and heated through.

6. 6

   Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil.

7. 7

   Serve the crab cakes warm with a generous dollop of pineapple-jerk aioli on the side. Garnish with extra scallions or lime wedges if desired.