Crab Cakes
MAKES
4
PREP TIME
10 min
COOK TIME 15 min
1 pound mixture of jumbo lump crab meat and lump crab meat
1 medium red bell pepper, finely chopped and sautéed
1 medium yellow bell pepper, finely chopped and sautéed
½ cup gluten-free breadcrumbs
1 egg, beaten
2 tablespoons dry mustard
1 tablespoon finely chopped chives
½ teaspoon salt
¼ teaspoon pepper
Zest of 1 lemon
¹/3 cup mayonnaise
½ cup vegetable oil, for frying
Lemon Chive Aioli, for serving (recipe below)
In a large bowl, combine the crab meat, bell
pepper, breadcrumbs, egg, mustard, chives,
salt, pepper, lemon and mayonnaise. Working
with about ¼ cup of the mixture at a time,
shape into patties.
Heat the oil in a 12-inch skillet over medium
heat until hot, but not smoking. Working in
batches of 4, carefully place the patties in
the skillet and fry until golden brown, turning
once, 8 to 10 minutes total. Serve with aioli.
Lemon-Chive Aioli
MAKES 1 cup
PREP TIME
3 min
1 cup mayonnaise
2 tablespoons finely chopped fresh chives
Zest and juice of 1 lemon
1 tablespoon Dijon mustard
1 clove garlic, finely chopped
½ teaspoon salt
¼ teaspoon pepper
Place all of the ingredients in a small bowl
and stir to combine.
