Gluten Free Crab Cakes with Snap Pea Salad recipes
Ingredients
- 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
Instructions
Gluten-Free Crab Cakes with Snap Pea Salad recipes serves 4 original recipe by Epicurious.
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