Gluten-Free Crab Cakes with Spicy Dairy-Free Remoulade
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoons capers, chopped
- 1 teaspoon coarse ground mustard
- ¼ teaspoon hot sauce
- 8 ounces lump crabmeat, drained and flaked
- 1 cup finely chopped red bell pepper
- 1 large egg
- 1 tablespoon grated fresh horseradish
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup + ¾ cup gluten-free, dairy-free cracker crumbs, divided
- 2 tablespoons olive, coconut or grapeseed oil
- In a medium bowl, whisk together all of the ingredients until thoroughly combined.
- Combine the crabmeat, pepper, egg, horseradish, lemon juice, salt and pepper in a large bowl. Fold in ¼ cup of the cracker crumbs.
- Form the crab mixture into 2-inch cakes, about ½-inch thick (about 16 in total).
- Dredge the cakes in remaining ¾ cup cracker crumbs.
- Heat oil in a nonstick skillet over medium heat, and cook the crab cakes until golden, about 2 minutes per side.
- Serve with the Spicy Remoulade Sauce.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/gluten-free-crab-cakes-with-spicy-dairy-free-remoulade
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