Gluten-Free Crab Cakes with Snap Pea Salad
Gluten-Free Crab Cakes with Snap Pea Salad is a flavorful French French Receipes dish prepared with quality ingredients. Whisk eggs, lemon zest, 1/4 cup mayonnaise, 2 Tbsp. mustard, 3/4 tsp. salt, and 1/2 tsp. pepper in a large bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk eggs, lemon zest, 1/4 cup mayonnaise, 2 Tbsp. mustard, 3/4 tsp. salt, and 1/2 tsp. pepper in a large bowl.
Finely chop 4 scallions, then finely chop mint to yield 2 Tbsp. total, reserving remaining leaves; add to egg mixture.
Add jalapeño (if using), almond meal, and cornmeal and stir to combine.
Fold in crabmeat, then form into 12 (1/2"-thick) patties.
Heat 2 Tbsp. oil in a large skillet over medium-high.
Working in batches if needed, cook crab cakes until golden brown, about 3 minutes per side.
Transfer to a paper-towel lined plate.
Meanwhile, whisk 1/2 tsp. mustard, 2 Tbsp. lemon juice, 1/2 tsp. salt, 1/4 tsp. pepper, and remaining 3 Tbsp. oil in a large bowl.
Thinly slice remaining 2 scallions on an angle; transfer to bowl with dressing.
Add sugar snap peas, radishes, and reserved mint leaves; toss to combine.
Whisk remaining 1/2 cup mayonnaise, 2 tsp. lemon juice, 1/2 tsp. mustard, and 1/8 tsp. pepper in a small bowl.
Serve crab cakes with salad and mayonnaise sauce alongside.
Crab cake patties can be formed 1 day ahead.
Arrange in an even layer on a rimmed baking sheet, cover tightly with plastic wrap, and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.