Gluten-Free Crab Cakes with Snap Pea Salad

Ingredients

• •2 whole large eggs
• •4 teaspoons finely grated lemon zest
• •¾ cup mayonnaise
• •2 tablespoons Dijon mustard
• •1¼ teaspoons kosher salt
• •⅞ teaspoons black pepper
• •1 bunch scallions
• •¾ cup mint leaves
• •1 whole jalapeño
• •½ cup almond meal
• •2 tablespoons cornmeal
• •1 pound lump crabmeat
• •5 tablespoons olive oil
• •2⅔ tablespoons fresh lemon juice
• •1 pound sugar snap peas
• •6 whole red radishes
• •halved
• •thinly sliced

Cooking Instructions

1. 1.

   Whisk eggs, lemon zest, 1/4 cup mayonnaise, 2 Tbsp. mustard, 3/4 tsp. salt, and 1/2 tsp. pepper in a large bowl.

   5 min

2. 2.

   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.

   15 min

3. 3.

   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.

   15 min

4. 4.

   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.

   10 min

5. 5.

   Whisk remaining 1/2 cup mayonnaise, 2 tsp. lemon juice, 1/2 tsp. mustard, and 1/8 tsp. pepper in a small bowl.

   5 min

6. 6.

   Serve crab cakes with salad and mayonnaise sauce alongside.

   5 min

7. 7.

   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.