Savory Southern Gluten-Free Crab Cakes with Lemon Dill Aioli & Mashed Sweet Potatoes

Allergens

Crustacean Shellfish (Crab), Eggs, Dairy (Butter, Heavy Cream)

Ingredients

• 1 lb lump crab meat 2 cups gluten
• free breadcrumbs 1/2 cup mayonnaise 1 large egg 1/4 cup minced green onions 1 tbsp Old Bay Seasoning 1 tsp Worcestershire sauce (gluten
• free) Salt and pepper to taste 6 medium sweet potatoes 4 tbsp butter 1/2 cup heavy cream 1/4 cup chopped fresh dill 1/2 cup mayonnaise 1 tbsp lemon juice 1/2 tsp garlic powder 1/2 tsp onion powder Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Rinse the sweet potatoes and pierce them with a fork. Bake for 45 60 minutes or until tender. Set aside to cool.
2. In a large bowl, combine crab meat, 1 1/2 cups gluten free breadcrumbs, mayonnaise, egg, green onions, Old Bay Seasoning, Worcestershire sauce, and salt and pepper. Mix gently until combined.
3. Shape the mixture into 6 patties. Coat each patty with the remaining 1/2 cup gluten free breadcrumbs.
4. Heat a large skillet over medium heat. Add 2 tbsp of oil and pan fry the crab cakes for 3 4 minutes on each side or until golden brown. Remove from heat and keep warm.
5. Prepare the lemon dill aioli by combining mayonnaise, lemon juice, chopped fresh dill, garlic powder, onion powder, salt, and pepper in a small bowl. Mix well and refrigerate until ready to serve.
6. Split the baked sweet potatoes open and scoop out the flesh into a large bowl. Add butter, heavy cream, and salt and pepper. Mash until smooth and set aside.
7. Plate each crab cake atop a dollop of mashed sweet potatoes. Serve with lemon dill aioli on the side for an irresistible Southern feast.

Chef’s Insight

Use freshly made gluten-free breadcrumbs for a better texture and taste in the crab cakes.

Notes

This recipe serves 6 generously-sized crab cakes with mashed sweet potatoes and lemon dill aioli.