Lemon Butter Crab Cakes (Gluten Free)

Ingredients

  • 1 tbsp Lemon Butter Seasoning
  • 2 medium russet potatoes peeled halved
  • 1 pound dungeness 
  • ¼ cup diced red onion
  • ¼ cup diced green bell pepper 
  • 2 tbsp Lemon Butter seasoning
  • 1 tbsp Zen Blend seasoning
  • 2 eggs beaten or (substitute 1 cup mayonnaise)
  • 1 tbsp hot sauce 
Coating
  • 1 tbsp Lemon Butter Seasoning
  • 1 cup Corn Starch
  • Oil for frying (cast iron, deep fryer, or pan fry) or bake without coating 

Procedure

  1. Preheat oven to 350 degree oven Cook potatoes on a wire rack for 20 minutes.  Cool in fridge (can be done ahead).
  2. Grate cooled potatoes with a cheese grater on the smallest setting. Set aside
  3. In a large bowl combine, egg, hot sauce, onion, bell pepper, Uncle Zen seasonings. Mix well.
  4. Add crab meat to bowl and fold into mixture
  5. Add potatoes and mix until firm.
  6. With a scoop or large spoon make crab cakes to desired size. 
  7. Mix1 tbsp of Lemon Butter Seasoning with corn starch.
  8. Coat crab cakes with corn starch mixture.
  9. Fry crab cakes in batches until golden brown about 5-7 minutes depending on size. Flipping over once.
  10. If Baking, bake in oven at 375 for 20 minutes

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