Xanthan Gum Free Mini Crab Cakes

Total time1 hr 5 min

Prep time20 min

Cook time15 min

4.8

(12)

About Fig

Fig 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

6 servings

For the crab cakes

⅓ cup mayonnaise
1 large egg, lightly beaten
1 tbsp dijon mustard
1 tbsp worcestershire sauce
1 tsp old bay seasoning
1 tsp hot sauce
1 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, finely chopped
2 green onions (green tops only), thinly sliced
½ cup plain breadcrumbs, plus more for coating
1 lb lump crab meat, picked over for shells

For cooking

3 tbsp unsalted butter
2 tbsp neutral oil (such as canola oil or vegetable oil)

For the remoulade

½ cup mayonnaise
1 tbsp dijon mustard
1 tbsp capers, drained and roughly chopped
1 tbsp fresh lemon juice
1 tsp hot sauce
½ tsp smoked paprika
salt and pepper, to taste

For serving

lemon wedges, for serving (optional)

Instructions

1
Make the remoulade: whisk together the mayonnaise, Dijon mustard, capers, lemon juice, hot sauce, and smoked paprika in a small bowl until smooth. Season with salt and pepper, then cover and refrigerate until ready to serve.
2
In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, hot sauce, and lemon juice until combined. Stir in the parsley and green onion tops.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!