Lupin Free Gluten Free Mini Crab Cakes
Total time1 hr 5 min
Prep time20 min
Cook time15 min
4.7(3)
About FigFig 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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!