Cashew Free Gluten Free Crab Cakes

Total time1 hr 15 min

Prep time25 min

Cook time20 min

4.5

(10)

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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.

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