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gluten free crab cakes, one of our best crab recipes, shown with snap pea salad on a turquoise plate

To make this easy seafood supper, gently fold crab meat into a tangy mixture of lemon zest, mustard, eggs, and mayonnaise. Shape the combination into patties, then pan-fry them in a skillet until the cakes are crisp and golden brown, but still moist on the inside. Paired with a refreshing snap pea salad, these crab cakes make a superlative springtime dinner.

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Cross-section of a sandwich with hearty bread, smashed avocado, cucumbers, sprouts, lettuce, finely sliced carrots, and creamy goat cheese.

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