Anti Inflammatory Gluten Free Mini Crab Cakes
Total time1 hr 5 min
Prep time20 min
Cook time15 min
4.7(3)
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Learn more →Ingredients
4 servings
For the crab cakes
- 1 lb lump crab meat, picked over for shells
- ½ cup gluten free breadcrumbs
- 1 large egg, lightly beaten
- 3 tbsp mayonnaise
- 1 tbsp dijon mustard
- 1 tsp old bay seasoning
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the remoulade
- ⅓ cup mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp hot sauce
- ½ tsp old bay seasoning
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Make the remoulade: whisk together the mayonnaise, Dijon mustard, lemon juice, hot sauce, and Old Bay seasoning in a small mixing bowl until smooth. Cover and refrigerate until ready to serve.
- 2
In a large mixing bowl, combine the gluten free breadcrumbs, beaten egg, mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, parsley, salt, and black pepper. Stir until evenly mixed.
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