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–+ dinner servings or 8 appetizer servings

Easy Gluten Free Crab Cakes with Roasted Red Pepper Remoulade

  • gluten-free Gluten-Free
  • dairy-free Dairy-Free
  • paleo Paleo
  • pescatarian Pescatarian
Prep Time: 1 hour 10 minutes
Cook Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 4 dinner servings or 8 appetizer servings

Ingredients  

Crab Cakes

  • 1 lb 450g jumbo lump crab meat
  • 1/3 cup 80g paleo mayonnaise
  • 1 large egg
  • 2 tsp 10g dijon mustard
  • 1 tsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1/2 tsp sea salt
  • 1/8 tsp freshly ground black pepper
  • 1 Tbsp finely chopped flat leaf parsley
  • 1 green onion finely chopped
  • 1/4 cup 35g Aleia's gluten free panko bread crumbs (see notes for link)
  • Lemon wedges for serving
  • 2-3 Tbsp grass-fed butter ghee, or avocado oil

Roasted Red Pepper Remoulade

  • 1/2 cup paleo mayonnaise
  • 1/2 cup 100g roasted red bell pepper, patted dry (about 1 pepper if you are roasting it yourself)
  • 2 cloves garlic
  • 1 tsp fresh lemon juice
  • 1 tsp dijon mustard
  • 1/4 tsp Tabasco 1/2 tsp if you like it spicy!
  • 1/4 tsp sea salt

Instructions

Crab Cakes

  • Place crab meat on paper towels and allow any water to drain off. Be careful not to break up the large chunks.
  • Grab a large mixing bowl and add in mayo, egg, dijon, lemon juice, Worcestershire, Old Bay, salt, and pepper. Whisk to combine.
  • Add in parsley, green onion, and panko and stir with a spatula.
  • Last, gently fold in the crab meat using the spatula. Be really careful to keep the large pieces intact.
  • Once it is well-mixed, press it down just a bit into an even layer, cover, and refrigerate for 1-2 hours. This will allow the mixture to set up so the crab cakes will hold together during the cooking process.
  • After 1-2 hours in the fridge, remove the crab mixture.
  • If your oven is slow to heat up, go ahead and set your broiler to high now.
  • Heat 2-3 Tbsp butter or avocado oil in a large cast iron skillet or other oven-safe skillet over medium heat.
  • While the pan is heating up, form the crab mixture into 6 crab cakes. I like to use a 1/2 cup measure to scoop it out, press it gently into the measuring cup to compact it just a bit, then remove it, shape a little more with my hands, then place it on a sheet of parchment paper.
  • Once the pan is hot, carefully place the crab cakes in the pan, spacing them evenly.
  • Allow to cook for 5 minutes.
  • Using a pastry brush, VERY gently dab some of the oil from the pan onto the tops of the crab cakes. If you're using butter, you can place a thin slice of butter on top of each crab cake instead (saving you from potentially breaking the crab cake apart while dabbing it with the pastry brush). And if you have avocado oil in a spray form then this would be the perfect time to use that! Just quickly spray the tops of the crab cakes.
  • Now move the skillet to the oven and broil on high until the tops are nicely browned (about 5-10 minutes, depending on your oven). Just keep an eye on them so they don't burn!
  • Serve immediately with remoulade and lemon wedges.

Roasted Red Pepper Remoulade

  • While the crab cakes are chilling in the refrigerator you can make the remoulade.
  • Using a food processor, blender, or stick blender, blend together all of the ingredients until smooth. That's it!
  • Pour in serving dish, cover, and refrigerate until ready to use.
Author: Kit