Gluten-Free Crab Cakes with Spicy Dairy-Free Remoulade

Name: Gluten-Free Crab Cakes with Spicy Dairy-Free Remoulade
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 16
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 teaspoons capers, chopped; 1 teaspoon coarse ground mustard; 1 large egg; 1 Tbsp grated fresh horseradish; 2 Tbsps olive, coconut or grapeseed oil; 0 teaspoons hot sauce; 1 Tbsp lemon juice; 227 grams lump crabmeat, drained and flaked; 118 milliliters mayonnaise; 237 milliliters finely chopped red bell pepper; 1 teaspoons salt

You can never have too many hor d'oeuvre recipes, so give Gluten-Free Crab Cakes with Spicy Dairy-Free Remoulade a try. Watching your figure? This dairy free and pescatarian recipe has 101 calories, 3g of protein, and 8g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 16. Head to the store and pick up pepper, hot sauce, mayonnaise, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

In a medium bowl, whisk together all of the ingredients until thoroughly combined.

Equipment you will use

Whisk

Bowl

Combine the crabmeat, pepper, egg, horseradish, lemon juice, salt and pepper in a large bowl. Fold in 1/4 cup of the cracker crumbs.Form the crab mixture into 2-inch cakes, about 1/2-inch thick (about 16 in total).Dredge the cakes in remaining 3/4 cup cracker crumbs.

Ingredients you will need

Salt And Pepper

Cracker Crumbs

Horseradish

Lemon Juice

Crab

Pepper

Egg

Equipment you will use

Bowl

Heat oil in a nonstick skillet over medium heat, and cook the crab cakes until golden, about 2 minutes per side.

Ingredients you will need

Crab

Cooking Oil

Equipment you will use

Frying Pan

Serve with the Spicy Remoulade Sauce.

Ingredients you will need

Sauce

Equipment

Whisk

Bowl

Frying Pan

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2teaspoons

capers, chopped 1teaspoon

coarse ground mustard 1large

egg 1Tbsp

grated fresh horseradish 2Tbsps

olive, coconut or grapeseed oil 0teaspoons

hot sauce 1Tbsp

lemon juice 227grams

lump crabmeat, drained and flaked 118milliliters

mayonnaise 237milliliters

finely chopped red bell pepper 1teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Trentadue La Storia Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 20 dollars.