GLUTEN-FREE CRAB CAKES WITH SNAP PEA SALAD

Gluten-Free Crab Cakes with Snap Pea Salad image

Provided by Anna Stockwell

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.