Zesty Grain-Free Crab Cakes Plus Review of Mediterranean Paleo Cooking
Recipe type: Condiments
Prep time: 
Total time: 
Serves: 2 cups
This Aioli Sauce is perfect with crab cakes.
  • 1 tablespoon lemon juice
  • 1 tablespoon minced garlic
  • 5 large egg yolks, room temperature
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground white pepper
  • up to 2 cups extra virgin olive oil
  1. Put the lemon juice, garlic, egg yolks, salt and white pepper in a food processor. Pulse the ingredients for about 10 seconds.
  2. With the food processor running, very slowly add the olive oil in a thin, continuous stream.
  3. When the aioli thickens, stop adding the oil. You may have some oil left over. If the mixture becomes too thick, add a few teaspoons of water and pulse until it reaches the desired consistency.
  4. Keeps in the refrigerator for up to 1 week.
Recipe by Mind Body Oasis at http://www.mindbodyoasis.com/grain-free-crab-cakes/