Gluten-Free Crab Cakes With Snap Pea Salad

May 17, 2017

4.7

(13)

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gluten free crab cakes one of our best crab recipes shown with snap pea salad on a turquoise plate

Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

Active Time

45 minutes
Total Time

45 minutes

A mixture of almond meal and cornmeal takes the place of traditional breadcrumbs in these scallion- and mint-studded crab cakes. And a raw snap pea salad is just the refreshing crunchy side to turn it into a complete meal.

Ingredients

4 servings

2 large eggs

4 teaspoons finely grated lemon zest

3/4 cup mayonnaise, divided

2 tablespoons plus 1 teaspoon Dijon mustard, divided

1 1/4 teaspoons kosher salt, divided

3/4 plus 1/8 teaspoon freshly ground black pepper, divided

1 bunch scallions (about 6 scallions), divided

3/4 cup mint leaves, divided

1 jalapeño, preferably red, seeded, finely chopped (optional)

1/2 cup almond meal

2 tablespoons cornmeal

1 pound lump crabmeat, picked over

5 tablespoons olive oil, divided

2 tablespoons plus 2 teaspoons fresh lemon juice

1 pound sugar snap peas, trimmed, halved lengthwise, preferably on the bias

6 red radishes, halved, thinly sliced

Step 1
Whisk eggs, lemon zest, 1/4 cup mayonnaise, 2 Tbsp. mustard, 3/4 tsp. salt, and 1/2 tsp. pepper in a large bowl.
Step 2
Finely chop 4 scallions, then finely chop mint to yield 2 Tbsp. total, reserving remaining leaves; add to egg mixture. Add jalapeño (if using), almond meal, and cornmeal and stir to combine. Fold in crabmeat, then form into 12 (1/2"-thick) patties.
Step 3
Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed, cook crab cakes until golden brown, about 3 minutes per side. Transfer to a paper-towel lined plate.
Step 4
Meanwhile, whisk 1/2 tsp. mustard, 2 Tbsp. lemon juice, 1/2 tsp. salt, 1/4 tsp. pepper, and remaining 3 Tbsp. oil in a large bowl. Thinly slice remaining 2 scallions on an angle; transfer to bowl with dressing. Add sugar snap peas, radishes, and reserved mint leaves; toss to combine.
Step 5
Whisk remaining 1/2 cup mayonnaise, 2 tsp. lemon juice, 1/2 tsp. mustard, and 1/8 tsp. pepper in a small bowl.
Step 6
Serve crab cakes with salad and mayonnaise sauce alongside.
Do Ahead
Step 7
Crab cake patties can be formed 1 day ahead. Arrange in an even layer on a rimmed baking sheet, cover tightly with plastic wrap, and chill.

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Reviews (13)

These sound delicious. I have not made this recipe. I am always amazed at the blitheness of crab recipes: Typically, 1 pound of lump crab meat. I live in the Pacific Northwest: Unfortunately, one pound of crab, lump or not, ranges from $25 to $30 per pound. Who can afford that?
- Anonymous
- Seattle, WA
- 5/15/2022
These were absolutely delicious and would definitely make again. Really good flavour. Based on other reviews, followed the recipe as written. I did not care for the mayonnaise sauce - found it very bland - so added a couple of tablespoons of tomato sauce and a few dashes of worstershire sauce with a little more lemon juice. Made for a much better accompaniment to the crab cakes.
- Jeanette Jones
- Toronto, ON
- 4/4/2021
This is by far the best crab cake I have ever had. I used lump crab meat. Substituted Sriracha Mayo (from a local Asian market) instead of regular Mayo for a little extra kick. Also because I’m not gluten free, I used panko bread crumbs in the same amount as the almond and cornmeal +1/4 cup . So delicious, my family raved about them. This is a keeper for sure!
- lbmama
- California
- 3/28/2021
I think they would stay together better if you had the time to refrigerate for at least an hour and up to 3 before cooking them.
- sheryldunn68
- 3/27/2021
Made these because my husband is now gluten free. Having paid $56 for a pound of MD crabmeat, i decided to try to keep as many of the lumps of crab whole as possible. That resulted in my first four crab cakes falling apart so terribly that I ended up just turning it into a crab scramble. The rest turned out well, once I broke the crab into very small pieces. May be obvious to others, but it wasn’t to me. I did like the crab cakes but think I’ll stick with my usual crab cake recipe and just use gluten free bread crumbs in the future.
- Anonymous
- MD
- 4/22/2019
We'll be making this again! Followed the recipe as written. There wasn't a morsel left on anyone's plate. We served with cauliflower rice for a low-carb healthy dinner. Perfect!
- rebbeca
- Florida
- 2/2/2019
Really good as written. Don't change a thing.
- balexander1222
- 6/13/2018
Make sure to use premium lump only...unless of course, you prefer your crabcakes to taste like tunafish.
- eaterofbirds
- New Hampshire
- 6/7/2018
I have made this several times to rave reviews. Being gluten-free, crab cakes is one thing I can never order in a restaurant so I am thrilled to have this recipe. I made it as written but only made half the cakes. keeping each one a bit larger. I do think the sauce is needed
- lacochrane
- Long Beach, CA
- 1/22/2018
These crabcakes were so delicious and easy to make!!!
- Anonymous
- 8/17/2017
These were really great, but didn't hold together super well. A lower heat and a bit of patience works. The snap pea salad is a keeper as well!
- epipalm
- Portland, OR
- 6/3/2017
Delicious and easy to make for a weeknight meal! Will definitely make again. The snap pea salad is a must for a great spring/summer side.
- missliss1102
- Pittsburgh, PA
- 5/25/2017
These are my go to crabcakes! The flavors are so fresh and alive I just love them! I use cod in them as well, since I am married to a fisherman. I highly recommend!
- Island Zia
- Friday Harbor Washington
- 4/28/2023