Hello June. Hello Summer. Something about summer gives me a love affair with sandwiches.  As a kid we used to go to the beach and we would have a huge buffet of sandwich meats and chips to build our sandwiches with after hours of playing in the ocean.  Something about summer tells me, it’s time to be outside, be barefoot in the sun, and eat BLT’s.

This gluten free crab cake is a favorite of mine. A thin patty with this BLT is a nice alternative to a burger and it is so darn delicious.  I also love these crab cakes with the remoulade sauce and a simple squeeze of lemon over some greens.

What are your summer plans?

What dishes remind you of summer?

Cheers and Summer Greetings!

XO

LK

The Palette. Fresh lump crab, bacon, tomato, romaine lettuce and almond flour. Not pictured spices and remoulade sauce.

The Palette. Fresh lump crab, bacon, tomato, romaine lettuce and almond flour. Not pictured spices and remoulade sauce.

Picking fresh romaine lettuce from the garden.

Picking fresh romaine lettuce from the garden.

All the fixings and flavorings for the crab cake get mixed together first. Then fold in crab meat.

All the fixings and flavorings for the crab cake get mixed together first. Then fold in crab meat.

Remoulade Sauce ingredients. 

Remoulade Sauce ingredients. 

Forms 4-5 patties depending on desired size. Refrigerate an hour before frying.

Forms 4-5 patties depending on desired size. Refrigerate an hour before frying.

Fry 4 minutes a side until nice and crispy brown.

Fry 4 minutes a side until nice and crispy brown.

Plate from West Elm.

Plate from West Elm.

Gluten Free Crab Cakes                                                                      

Makes 4-5 patties. Makes 4 sandwiches.

  • 2 eggs
  • 2 tablespoons lemon juice
  • 1 tablespoon yellow mustard
  • 2 tablespoons mayonnaise 
  • 1 lb lump crab meat
  • 1 clove minced garlic
  • 1 cup almond flour
  • 1/4 cup finely chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 2 tablespoons ghee

For Remoulade Sauce

  • 1/4 cup ketchup
  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped scallions
  • 2 tablespoons relish
  • 1 clove minced garlic 
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

For Sandwiches

  • 2 pieces of gluten free bread (I like Canyon Bakehouse 7 grain)
  • 4 slices of tomato
  • 8 slices of bacon
  • 8 pieces of romaine lettuce

For the crab cakes, mix all ingredients except for crab together. Whisk the eggs with spices and flour. Fold in the crab. Stir until crab is all mixed in.  Form patties and place on a foil lined baking sheet. Refrigerate crab cakes for at least an hour so that they hold together well. Mix all remoulade ingredients together. This can be done after you form crab cakes and refrigerate as well to build up the flavors.  Next fry bacon in the skillet and then set aside to cool. I like to do 2 pieces per sandwich. Once time to fry, melt ghee into skillet over medium heat. Fry crab cakes 4 minutes a side until browned and crispy. Set aside on a platter to cool.   Assemble sandwiches with lettuce, tomato, bacon and a nice spread of remoulade. 

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