Ingredients

Crab Cakes

• 1/4 cup mayo
• 1 large egg (beaten) 
• 1 1/2 tbsp Dijon
• 1 tsp GF Worcestershire sauce 
• 2 tsp lemon juice
• 2 tsp Old Bay seasoning 
• 1/2 tsp sea salt
• 1/2 tsp white pepper
• 1 lb lump crab meat 
• gluten free breadcrumbs
• 1/4 cup neutral oil for pan frying
• matchstick carrots raw (can be cooked)

Instructions

1. We will start this recipe by making the pickled red cabbage. Add cut cabbage into a small mixing bowl along with the water, sugar, salt, paprika, and garlic. Mix.
2. Next pour the vinegar over the cabbage mixture. Add your pepper flakes and stir.
3. Cover with lid or wrap and put the bowl into the refrigerator.
4. Next thing we will work on is the remoulade. Start by grabbing a small mixing bowl. Mince your garlic and chives and add to bowl. Add all other ingredients to bowl and mix. Cover and put the bowl in the refrigerator.
5. Now we start the crab cakes! Grab another (yep, you guessed it) mixing bowl. Add all of the crab cake ingredients except the oil to the bowl and mix well. (only about half a cup or less of the carrots). 
6. Grab a skillet of your choice and add the oil over medium heat.
7. Once the oil is hot scoop half a cup of the crab mixture out. Make it into a patty like you would a burger and drop directly onto the oil. Repeat for the rest of the cakes.
8. Cook 3 mins each side, or when both sides are golden brown.
9. Remove bowls from the refrigerator and add some carrot to the cabbage mixture. Mix.
10. Add some of the mixture to a plate in a line around about half of the outer plate.  Place cakes onto the mixture. Drizzle a couple of tbsp to the top.
11. Enjoy!