Irish Gluten-Free Crab Cakes with Lemon Dill Sauce – A Mouthwatering Sensation!
Discover a delicious, easy-to-make Irish gluten-free crab cake recipe with zesty lemon dill sauce. This mouthwatering appetizer or main dish is perfect for bringing the taste of Ireland to your table. With its elegant presentation and photorealistic images, this recipe will transport you straight to the Emerald Isle.
Allergens
Crustacean Shellfish (Crab), Egg, Dairy
Ingredients
- 1 lb fresh lump crab meat 1 cup gluten
- free breadcrumbs 1 large egg, beaten 2 tbsp mayonnaise 1 small onion, finely chopped 1/4 cup fresh cilantro, chopped 1 tsp Old Bay Seasoning Salt and pepper, to taste 2 tbsp olive oil Lemon Dill Sauce: 1/2 cup mayonnaise 1 tbsp lemon juice 1 tbsp fresh dill, chopped Salt and pepper, to taste
Instructions
- In a large mixing bowl, combine crab meat, gluten free breadcrumbs, beaten egg, mayonnaise, finely chopped onion, cilantro, Old Bay Seasoning, salt, and pepper. Mix until well combined.
- Divide the mixture into 8 equal portions, shaping each portion into a round cake.
- Heat olive oil in a non stick skillet over medium heat. Carefully place crab cakes in the skillet and cook for 4 5 minutes per side or until golden brown and crispy.
- In a small bowl, prepare the Lemon Dill Sauce by mixing mayonnaise, lemon juice, fresh dill, salt, and pepper. Cover and chill until ready to serve.
Chef’s Insight
To enhance the aroma, add a pinch of smoked paprika to the crab cake mixture.
Notes
Serve with a side of garlic mashed potatoes or a fresh green salad for a complete meal.