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Gluten-Free Crab Cakes with Snap Pea Salad recipe | Epicurious.com
EPICURIOUS16Ingredients
45Minutes
620Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 large eggs
- 4 tsp. grated lemon zest (finely)
- 3/4 cup mayonnaise (divided)
- 2 Tbsp. Dijon mustard (divided)
- 1 1/4 tsp. kosher salt (divided)
- 7/8 tsp. 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 Tbsp. cornmeal
- 1 lb. lump crabmeat (picked over)
- 5 Tbsp. olive oil (divided)
- 2 Tbsp. fresh lemon juice
- 1 lb. sugar snap peas (trimmed, halved lengthwise, preferably on the bias)
- 6 red radishes (halved, thinly sliced)
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat380 |
| % DAILY VALUE |
| Total Fat42g65% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol205mg68% |
| Sodium1440mg60% |
| Potassium880mg25% |
| Protein32g |
| Calories from Fat380 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber7g28% |
| Sugars9g |
| Vitamin A40% |
| Vitamin C140% |
| Calcium25% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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