Almond-Flour Crab Cakes With Lemon Aioli

INGREDIENTS

FOR THE LEMON AIOLI

egg yolks

2 tsp

Dijon mustard

1 clove

garlic, crushed

1/2 tsp

lemon zest

2 tsp

lemon juice

2/3

to 1 cup grapeseed oil

Salt and freshly ground pepper

FOR THE CRAB CAKES:

1/3 cup

mayonnaise

2 tbsp

Dijon mustard

egg

egg yolk

2 tsp

lemon zest

2 tsp

lemon juice

2 2/3 cups

ground almond meal, divided

scallions, finely chopped

1 tbsp

chopped dill

1 tbsp

chopped tarragon

1 tbsp

chopped cilantro

1 lb

lump crabmeat, picked over

1/2 tsp

salt

1/4 tsp

freshly ground white pepper

1/3 cup

yellow cornmeal

1/2

to ¾ cups canola or grapeseed oil for frying