Peanut Free Gluten Free Crab Cakes

Total time1 hr 15 min

Prep time25 min

Cook time20 min

4.5

(10)

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!