​Sushi Rice Crab Cakes with Egg Free Avocado Lemon Aioli
Prep time
Cook time
Total time
Cooked sushi rice is the binder is these gluten-free, dairy-free, egg-free crab cakes made without breadcrumbs. Serve these delicious crab cakes on top of a salad or as a stand-along appetizer.
Recipe type: Appetizer, Seafood, Gluten-Free, Dairy-Free, Egg-Free
Cuisine: American
Serves: 8
  • 1 pound of crab meat
  • ½ cup Avocado Lemon Aioli (recipe in notes)
  • 1 teaspoon dry mustard
  • 1 tablespoon Worcestershire sauce
  • 1 cup cooked sushi rice, cooled (1/2 cup of uncooked sushi rice should yield about 1 cup of cooked sushi rice.)
  • 1 small bunch scallions chopped (white and light green parts)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Zest of 1 lemon
  • 3 tablespoons olive oil
  1. Combine all ingredients thoroughly except the olive oil.
  2. Shape into 8 patties about 2½ - 3 inches in diameter and refrigerate for a minimum of 30 minutes.
  3. Cook in olive oil 4-5 minutes per side over medium high heat in a well-seasoned cast iron pan or non-stick skillet until golden brown.
  4. Serve with the remaining Egg Free Avocado Lemon Aioli.
6-8 ounces avocado meat from 2 medium avocados that have been peeled and pitted
1 tablespoon lemon juice
1 teaspoon Dijon mustard
⅓ cup avocado oil
½ teaspoon salt
¼ teaspoon pepper

Place all ingredients into the work bowl of a food processor and process until smooth and creamy.
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/%e2%80%8bsushi-rice-crab-cakes-with-egg-free-avocado-lemon-aioli/