Easy Gluten Free Crab Cakes With Roasted Red Pepper Remoulade Recipes

EASY GLUTEN FREE CRAB CAKES WITH ROASTED RED PEPPER REMOULADE

Steps:

• 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.
• 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.

ROASTED RED PEPPER SAUCE FOR CRAB CAKES

Steps:

• Combine all ingredients, except for the mayonnaise, salt and pepper, in a the bowl of a food processor and blend until smooth.
• Add mayonnaise and process until combined.
• Season with salt and pepper to taste.
• Refrigerate until ready to use.

CRAB CAKES WITH ROASTED PEPPER REMOULADE SAUCE

Steps:

• In a large bowl, combine crabmeat, capers, egg, bread crumbs, mayonnaise, seafood seasoning, onion, celery, and red pepper. Shape mixture into 10 patties. Cover and chill for 1 hour.
• Meanwhile in a food processor, combine the remoulade sauce and roasted peppers. Cover and process until smooth. Transfer to a bowl; cover and chill until serving.
• In a large skillet, heat oil over medium-high heat. Cook the crab cakes in batches until golden brown, about 5 minutes per side. Serve warm with remoulade sauce. Garnish with lemon wedges if desired.