Red Meat Allergy Friendly Lemon Crab Cakes
Total time1 hr 2 min
Prep time20 min
Cook time12 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 crab cakes
- 1 lb lump crab meat, picked over for shells and drained
- 0.750 cup gluten free breadcrumbs
- 2 large eggs, lightly beaten
- 3 tbsp mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ cup scallion green tops, thinly sliced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp old bay seasoning
- ½ tsp fine salt
- ¼ tsp black pepper
- 2 tbsp garlic-infused oil, divided
For the aioli
- ⅓ cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dijon mustard
- 1 tbsp fresh flat-leaf parsley, finely chopped
- salt and pepper, to taste
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Make the aioli: in a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, and parsley. Season with salt and pepper, then cover and refrigerate until ready to serve.
- 2
In a large mixing bowl, combine the mayonnaise, beaten eggs, Dijon mustard, lemon juice, lemon zest, scallion greens, parsley, Old Bay seasoning, salt, and 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!