Gluten-Free Crab Cakes With Snap Pea Salad Recipe

Name: Gluten-Free Crab Cakes With Snap Pea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 4 teaspoons finely grated lemon zest; 3/4 cup mayonnaise, divided; 2 tablespoons plus 1 teaspoon Dijon mustard, divided; 1 1/4 teaspoons kosher salt, divided; 3/4 plus 1/8 teaspoon freshly ground black pepper, divided; 1 bunch scallions (about 6 scallions), divided; 3/4 cup mint leaves, divided; 1 jalapeno, preferably red, seeded, finely chopped (optional); 1/2 cup almond meal; 2 tablespoons cornmeal; 1 pound lump crabmeat, picked over; 5 tablespoons olive oil, divided; 2 tablespoons plus 2 teaspoons fresh lemon juice; 1 pound sugar snap peas, trimmed, halved lengthwise, preferably on the bias; 6 red radishes, halved, thinly sliced

Servings: persons

2 large eggs
4 teaspoons finely grated lemon zest
3/4 cup mayonnaise, divided
2 tablespoons plus 1 teaspoon Dijon mustard, divided
1 1/4 teaspoons kosher salt, divided
3/4 plus 1/8 teaspoon freshly ground black pepper, divided
1 bunch scallions (about 6 scallions), divided
3/4 cup mint leaves, divided
1 jalapeno, preferably red, seeded, finely chopped (optional)
1/2 cup almond meal
2 tablespoons cornmeal
1 pound lump crabmeat, picked over
5 tablespoons olive oil, divided
2 tablespoons plus 2 teaspoons fresh lemon juice
1 pound sugar snap peas, trimmed, halved lengthwise, preferably on the bias
6 red radishes, halved, thinly sliced

1
["Whisk eggs, lemon zest, 1/4 cup mayonnaise, 2 Tbsp. mustard, 3/4 tsp. salt, and 1/2 tsp. pepper in a large bowl.", "Finely chop 4 scallions, then finely chop mint to yield 2 Tbsp. total, reserving remaining leaves; add to egg mixture. Add jalapeno (if using), almond meal, and cornmeal and stir to combine. Fold in crabmeat, then form into 12 (1/2""-thick) patties.", "Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed, cook crab cakes until golden brown, about 3 minutes per side. Transfer to a paper-towel lined plate.", "Meanwhile, whisk 1/2 tsp. mustard, 2 Tbsp. lemon juice, 1/2 tsp. salt, 1/4 tsp. pepper, and remaining 3 Tbsp. oil in a large bowl. Thinly slice remaining 2 scallions on an angle; transfer to bowl with dressing. Add sugar snap peas, radishes, and reserved mint leaves; toss to combine.", "Whisk remaining 1/2 cup mayonnaise, 2 tsp. lemon juice, 1/2 tsp. mustard, and 1/8 tsp. pepper in a small bowl.", "Serve crab cakes with salad and mayonnaise sauce alongside.", "Crab cake patties can be formed 1 day ahead. Arrange in an even layer on a rimmed baking sheet, cover tightly with plastic wrap, and chill."]

1177

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 large eggs, 4 teaspoons finely grated lemon zest, 3/4 cup mayonnaise, divided, 2 tablespoons plus 1 teaspoon Dijon mustard, divided, and more.

Yes, Gluten-Free Crab Cakes With Snap Pea Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Gluten-Free Crab Cakes With Snap Pea Salad

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