Pregnancy Friendly Gluten Free Spicy Remoulade Crab Cakes
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Learn more →Ingredients
4 servings
For the remoulade
- ½ cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 2 tbsp creole mustard
- 1 tbsp hot sauce
- 1 tbsp fresh lemon juice
- 1 tsp prepared horseradish
Ingredient noteOnly large or medicinal amounts of horseradish are a concern in pregnancy. This recipe uses about 1/4 tsp per serving, which is a normal condiment amount.
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
For the crab cakes
- 1 lb lump crab meat, picked over for shells
- ½ cup gluten free breadcrumbs
- ¼ cup mayonnaiseIngredient note
Store-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 1 large egg, lightly beaten
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ¼ cup red bell pepper, finely diced
- 2 tbsp green onion tops (green parts only), thinly sliced
- 1 tbsp fresh lemon juice
- 1 tsp old bay seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- ½ tsp hot sauce
- ½ tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp neutral oil (such as canola or avocado oil), divided
For serving
- lemon wedges, for serving (optional)
- fresh parsley, chopped, for serving (optional)
Instructions
- 1
Make the remoulade: in a medium bowl, whisk together the mayonnaise, Creole mustard, hot sauce, lemon juice, horseradish, smoked paprika, and cayenne until smooth. Cover and refrigerate until ready to serve.
- 2
In a large bowl, combine the mayonnaise, beaten egg, lemon juice, Old Bay seasoning, hot sauce, Dijon mustard, salt, and black pepper, stirring until evenly mixed.
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