09. Gluten Free Crab Cakes with Tartar and Remoulade Sauce

REMOULADE SAUCE:

• 2 tablespoon mayonnaise
• ½ tablespoon dijon mustard
• 2 teaspoons freshly squeeze lemon juice
• ½ tablespoon olive juice (or pickle juice)
• 1 garlic clove (minced really well)
• 1 teaspoon paprika
• 1 teaspoon seafood seasoning
• 1 teaspoon pepper
• ½ teaspoon salt

TARTAR SAUCE:

• ¼ cup mayonnaise
• 1 small bubbie picked (chopped extremely small)
• ½ tablespoon freshly squeezed lemon juice
• ½ tablespoon capers (chopped a little)
• ½ tablespoon fresh dill
• 1 teaspoon coconut aminos
• ½ teaspoon dijon mustard
• ½ teaspoon salt
• 1.2 teaspoon black pepper

*NOTE: I serve the crab cakes under a bed of organic spring mix and sliced organic tomatoes.

INSTRUCTIONS:

1. Mix extremely well the crab cake ingredients all together in a bowl except for the crab itself. Once mixed really well, add the crab and mix together thoroughly. Set aside.
2. Mix the remoulade sauce ingredients together well. The sauce should be a tad runny. Set aside.
3. Mix the tartar sauce ingredients together really well. Then, set aside.
4. Grab a serving plate. Cover the bottom of the plate with 3 cups of organic spring mix and a few slices of an organic tomato.
5. Once prepped, heat a large cast iron skillet to medium heat.
6. Start forming the crab cakes. Form them into burger sizes, but don’t manipulate too much. The shape does not need to be tight.
7. Once the cast iron skilled is heated, add the avocado oil.
8. Once the avocado heal is heated, add the crab cakes to the pan. Cook on each side for 4 minutes. Watch them so that they do not burn.
9. As they are cooking, drizzle the lettuce and tomatoes with the remoulade sauce. Once the cakes are fully cooked, place on top of the lettuce and tomatoes and cover with a dollop of tartar sauce and chopped chives.