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Chris Loves Julia - Grain and Dairy Free Crab Cakes
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Crab Cakes with Easy Remoulade Sauce (Gluten-Free, Dairy-Free)

Course chris cooks, recipes
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 8 servings

Ingredients

For the Crab Cake Mix

  • 1 box Simples Mills Grain Free Crackers, blended up into crumbs
  • 1 medium white flesh sweet potato, baked, peeled
  • 3 green onions, trimmed, thinly sliced
  • 1/2 tsp fresh thyme leaves
  • 1 tsp cajun seasoning
  • 1 lb lump crab meat
  • 1/4 cup dried mashed potato flakes (dairy free)

For the Cake Dredge

  • 1/2 cup potato starch
  • 1 tsp cajun seasoning
  • 2 tbsp Simple Mills cracker bread crumbs (made for the cakes)

For Frying

  • 1/4 cup duck fat
  • 2 tbsp olive oil

For the Sauce

  • 1/3 cup mayo
  • 1 clove garlic, grated
  • 2 tbsp dill pickle juice
  • 1/2 tsp Tabasco sauce
  • 1 tsp Worcestershire sauce
  • Salt and Pepper to taste

To Finish

  • Lemon wedges
  • Spicy micro greens, like mustard, radish, or wasabi.

Instructions

  • In a large bowl, combine all of the crab cake ingredients, using only 1/4 cup of the Simple Mills cracker breadcrumbs. Start by adding only half of the crab meat, mix everything until combined evenly, then gently fold in the remaining crab meat.
  • Add the oil to a shallow frying pan and heat over medium. Divide the crab cake mix into 8 equal portions. Form the patties and put in the freezer for 10 minutes. Make the dredge by mixing the dredge ingredients together on a plate or small sheet pan.
  • Dredge the tops and bottoms of the crab cakes in the dredge and fry on each side in the frying pan for 5-10 minutes until crispy and brown.
  • Whisk all of the sauce ingredients together until combined. Drizzle over each crab cake with a squeeze of lemon and top with micro greens if desired. Enjoy!