Artificial Food Coloring Free Gluten Free Crab Cakes

Total time1 hr 15 min

Prep time25 min

Cook time20 min

4.5

(10)

Artificial Food Coloring Free Gluten Free Crab Cakes

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the crab cakes

1 lb lump crab meat, picked over for shells and drained
1 cup gluten free panko breadcrumbs
¼ cup mayonnaise
2 large eggs, lightly beaten
2 tbsp dijon mustard
1 tbsp fresh lemon juice
1 tsp old bay seasoning
1 tsp worcestershire sauce
2 tbsp fresh flat-leaf parsley, finely chopped
¼ tsp kosher salt
¼ tsp black pepper
3 tbsp neutral oil (such as canola or avocado oil), divided

For the remoulade

½ cup mayonnaise
1 tbsp dijon mustard
1 tbsp fresh lemon juice
1 tbsp capers, drained and roughly chopped
1 tsp hot sauce
¼ tsp smoked paprika

For serving

lemon wedges, for serving (optional)

Instructions

1
Make the remoulade: whisk together the mayonnaise, Dijon mustard, lemon juice, capers, hot sauce, and smoked paprika in a small bowl until smooth. Cover and refrigerate until ready to serve.
2
In a large bowl, combine the mayonnaise, beaten eggs, Dijon mustard, lemon juice, Old Bay seasoning, Worcestershire sauce, parsley, salt, and pepper, stirring until evenly mixed.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!