Crab Cake Salad with Lemon Garlic Dijon Aioli

I made this Crab Cake Salad as part of a free PDF I put together. Link : https://mailchi.mp/2f0ef34c8b72/my-diabetic-plate-email-sign-up

Ingredients

Crab Cakes

2 (6 oz each) cans white crab meat, drained well (12 oz total)
2 large eggs (or 2 flax “eggs” if egg-free)
½ cup almond flour (low-carb binder)
4 Tbsp mayonnaise (sugar-free, avocado, or olive oil-based)
2 tsp Dijon mustard
2 tsp lemon juice
2 Tbsp fresh parsley, chopped
½ cup chopped celery (optional)
1 tsp Old Bay seasoning (or mix of paprika + celery salt + black pepper)
Olive oil spray or 2 Tbsp olive oil (for frying)

Salad Base

2 cups shredded cabbage
2 cups chopped spinach
2 cups green leaf lettuce, torn into bite-sized pieces
1 cup shredded carrot
1 cup cherry tomatoes, halved

Lemon Garlic Dijon Aioli

¼ cup plain Greek yogurt (unsweetened, full-fat for best flavor)
1 Tbsp extra-virgin olive oil
1 clove garlic, finely minced or grated
1 Tbsp fresh lemon juice
½ tsp lemon zest (optional)
1 tsp Dijon mustard
Pinch of salt & black pepper

⸻

Instructions
1. Mix the Crab Cakes
In a large bowl, gently combine crab meat, eggs, almond flour, mayo, Dijon, lemon juice, parsley, and Old Bay.
Mix just until combined — don’t overwork (keeps texture light).

1. Shape the Patties
   Form into 8 small patties (about 2 ½ inches wide).
   Place on a plate, cover, and refrigerate 15 minutes to firm up.

2. Cook the Crab Cakes & Mix the Aioli
   Heat olive oil in a skillet over medium heat.
   Fry crab cakes in batches, 3–4 minutes per side, until golden brown and cooked through.
   In a small bowl, whisk together Greek yogurt, olive oil, garlic, lemon juice, Dijon, and zest. Season with salt and pepper.

3. Serve
   Divide salad between 4 bowls. Top each with 2 crab cakes, a drizzle of Lemon Garlic Dijon Aioli, and garnish with fresh parsley or a squeeze of lemon.