Gluten-Free Crab Cakes With Dill Mayo Recipe
Prep Time:
40 minutes
Cook Time:
25 minutes
Servings:
10 cakes
Ingredients
  • ½ pound floury potatoes, peeled and diced
  • 1 pound white crab meat
  • 2 scallions, finely sliced
  • 1 + 1 tablespoons finely chopped fresh dill, divided
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon capers, finely chopped
  • 1 lemon, juiced and zested, juice and zest divided
  • 1 large egg
  • 1 tablespoon corn starch
  • Salt and pepper, to taste
  • ½ cup polenta
  • ½ cup mayonnaise
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil, for frying
  • 2 cups watercress, for serving
Directions
  1. Cook the potatoes in boiling water until soft, roughly 12–15 minutes.
  2. Drain and then mash the potatoes.
  3. Leave the mashed potatoes to cool.
  4. In a large bowl, mix together the cooled mashed potatoes with the crab meat, scallions, 1 tablespoon chopped dill, parsley, capers, lemon zest, egg, and corn starch. Season with salt and pepper, to taste.
  5. Shape the potato-and-crab mixture into 10 evenly sized patties using your hands.
  6. Gently coat the top and bottom of the crab cakes in the polenta.
  7. Place the formed crab cakes onto a plate, and refrigerate for 30 minutes.
  8. Meanwhile, mix the mayonnaise with 1 tablespoon chopped dill and the lemon juice to form the dill mayonnaise.
  9. Heat the olive oil in a large pan over medium heat.
  10. Fry the crab cakes for 4–5 minutes on each side, until each side is golden brown.
  11. Serve hot, topped with a dollop of dill mayonnaise and a handful of watercress.