Low FODMAP Crab Cakes with Dijon Remoulade

Total time1 hr 2 min

Prep time20 min

Cook time12 min

Low FODMAP Crab Cakes with Dijon Remoulade

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Ingredients

4 servings

For the crab cakes

1 lb lump crab meat, picked over for shells
⅓ cup almond flour
Ingredient note
A serving of up to about 1/3 cup of almond flour is low in FODMAPs. This recipe contains only about 1 1/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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1 large egg, lightly beaten
2 tbsp avocado oil mayo
1 tbsp dijon mustard
2 tsp fresh lemon juice
2 green onions (green tops only), thinly sliced
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
1 tsp smoked paprika
½ tsp celery seed
¼ tsp cayenne pepper
½ tsp salt
¼ tsp black pepper
2 tbsp extra virgin olive oil, for pan-searing

For the remoulade

⅓ cup avocado oil mayo
1 tbsp dijon mustard
1 tbsp fresh lemon juice
1 tsp capers, drained and roughly chopped
1 tsp smoked paprika
¼ tsp cayenne pepper
salt and pepper, to taste

For serving

lemon wedges, for serving (optional)
fresh flat-leaf parsley, chopped, for serving (optional)

Instructions

1
Make the remoulade: in a small bowl, whisk together the avocado oil mayo, Dijon mustard, lemon juice, capers, smoked paprika, and cayenne. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
2
In a large bowl, combine the crab meat, almond flour, beaten egg, avocado oil mayo, Dijon mustard, lemon juice, green onion tops, smoked paprika, celery seed, cayenne, salt, and black pepper. Fold gently until just combined — the mixture should hold together when pressed but still show visible chunks of crab.

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