Red Meat Allergy Friendly Gluten Free Spicy Remoulade Crab Cakes
Total time1 hr 10 min
Prep time25 min
Cook time15 min
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 remoulade
- ½ cup mayonnaise
- 2 tbsp creole mustard
- 1 tbsp hot sauce
- 1 tbsp fresh lemon juice
- 1 tsp prepared horseradish
- 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 mayonnaise
- 1 large egg, lightly beaten
- 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
- ½ tsp hot sauce
- ½ tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp neutral oil (such as canola oil 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!