Best 2 Gluten Free Crab Cakes With Snap Pea Salad Recipes

Welcome to the culinary world of gluten-free crab cakes with snap pea salad, a delectable and wholesome dish that caters to both your taste buds and dietary needs. Indulge in the succulent, tender texture of succulent crab meat, perfectly seasoned and coated in a crispy, gluten-free breadcrumb crust. These crab cakes are not only a symphony of flavors, but also a testament to the fact that gluten-free cooking can be both delicious and satisfying. Accompanying these delectable crab cakes is a refreshing and vibrant snap pea salad, bursting with crisp sugar snap peas, crunchy red onions, and a tangy dressing that adds a delightful balance to the richness of the crab cakes. Together, these elements create a culinary masterpiece that will leave you craving for more. So, grab your aprons and embark on a culinary journey with us as we guide you through the steps to create this tantalizing gluten-free crab cake and snap pea salad extravaganza.

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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

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

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

Ingredients

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

Tips:

Use fresh, high-quality ingredients for the best flavor.
Be sure to drain the crab meat well before using to prevent the crab cakes from becoming too watery.
Gently fold the ingredients together to avoid breaking up the crab meat.
Do not overcook the crab cakes, as this will make them tough.
Serve the crab cakes immediately with your favorite dipping sauce.

Conclusion:

These gluten-free crab cakes with snap pea salad are a delicious and healthy seafood dish that is perfect for any occasion. They are easy to make and can be served as an appetizer, main course, or even a light lunch. The crab cakes are packed with flavor and the snap pea salad adds a refreshing crunch. This dish is sure to please everyone at your table.