High Fructose Corn Syrup Free Gluten Free Crab Cakes

Total time1 hr 15 min

Prep time25 min

Cook time20 min

4.5

(10)

High Fructose Corn Syrup Free Gluten Free Crab Cakes

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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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