Gluten Free Crab Cakes With Snap Pea Salad Recipes

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GLUTEN-FREE CRAB CAKES WITH SNAP PEA SALAD



Gluten-Free Crab Cakes with Snap Pea Salad image

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.

Provided by Anna Stockwell

Categories     Gluten-Free and Fresh     Wheat/Gluten-Free     Crab     Dinner     Egg     Jalapeño     Mint     Lemon     Almond     Cornmeal     Radish     Sugar Snap Pea     Spring     Seafood     Shellfish

Yield 4 servings

Number Of Ingredients 16

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

Steps:

  • Whisk eggs, lemon zest, 1/4 cup mayonnaise, 2 Tbsp. mustard, 3/4 tsp. salt, and 1/2 tsp. pepper in a large bowl.
  • 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.
  • 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.
  • 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.
  • Whisk remaining 1/2 cup mayonnaise, 2 tsp. lemon juice, 1/2 tsp. mustard, and 1/8 tsp. pepper in a small bowl.
  • Serve crab cakes with salad and mayonnaise sauce alongside.
  • Do Ahead
  • 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.

GLUTEN-FREE SUGAR SNAP PEA SALAD WITH GINGER DRESSING



Gluten-Free Sugar Snap Pea Salad with Ginger Dressing image

This salad is so simple and delicious you will want to make it for your family as well as serve it for your next dinner party.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 10m

Yield 4

Number Of Ingredients 12

1/4 cup rice vinegar
2 tablespoons gluten-free white miso
1 tablespoon honey
1 teaspoon finely chopped gingerroot
1/2 teaspoon Sriracha sauce
1/4 teaspoon toasted sesame oil
2 cloves garlic, finely chopped
1/2 lb fresh sugar snap peas, thinly sliced crosswise (2 cups)
4 cups thinly sliced Napa cabbage
1 large carrot, shredded
2 medium green onions, sliced (2 tablespoons)
1 tablespoon sesame seed

Steps:

  • In large bowl, beat first 7 ingredients with whisk. Add peas, cabbage, carrot and green onions; toss to coat.
  • Sprinkle with sesame seed; toss, and serve immediately.

Nutrition Facts : Calories 110, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 9 g, TransFat 0 g

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