Gluten-Free Mini Crab Cakes with Tartar Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 oz lump crab meat (canned or fresh)
• 1 large egg
• 1/2 cup gluten
• free panko breadcrumbs
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped green onion
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Old Bay seasoning
• Salt and pepper, to taste
• Cooking oil (olive or vegetable)
• Lemon wedges for garnish Tartar Sauce:
• 1/2 cup mayonnaise
• 2 tbsp sweet pickle relish
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine crab meat, egg, gluten free panko breadcrumbs, bell pepper, green onion, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and pepper. Mix well until all ingredients are combined.
2. Form the mixture into 12 mini crab cakes.
3. In a shallow dish, add gluten free panko breadcrumbs for coating.
4. Coat each mini crab cake with the breadcrumbs, pressing gently to adhere.
5. Heat oil in a large skillet over medium heat. Fry the crab cakes until golden brown and cooked through, about 3 4 minutes per side. Drain on paper towels.
6. For the tartar sauce, whisk together mayonnaise, sweet pickle relish, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
7. Serve crab cakes warm with tartar sauce and lemon wedges on the side.

Chef’s Insight

For added flavor, mix in some finely chopped garlic or minced fresh parsley into the crab cake mixture.

Notes

Serve with a side of coleslaw or steamed vegetables for a complete meal.