Gluten-Free New England Crab Cakes

By Chef Geoffrey Zakarian

Just for insiders, Chef Geoffrey Zakarian shares his recipe for Gluten Free New England Crab Cakes, the pepper aioli adds a tasty kick to this coastal-inspired dish. Seafood and Sauvignon Blanc go hand in hand and for this dish we recommend the lemon, lime and tropical fruit notes of Killari Sauvignon Blanc from the Central Valley of Chile.

Yields: 8 servings

Cooking Time: 15 Minutes


For the aioli:

1 egg yolk

2 piquillo peppers, seeds removed

1 teaspoon mustard

1 garlic clove Juice of

1 lemon

1 cup canola oil

Salt and pepper

For the crab cakes:

2 ounces Hellman’s mayonnaise

1 tablespoon + 1 teaspoon country grain mustard

1 tablespoon Worcestershire sauce

1 teaspoon Sriracha hot sauce

1 egg, whole

1 garlic clove, grated

1 teaspoon Old Bay Seasoning

½ teaspoon Kosher salt

1 cup gluten free breadcrumbs

Zest of ½ lemon

½ cup scallions, minced

2 tablespoons chives, minced

1 pound jumbo lump crab meat

2 tablespoons canola oil


For the aioli:

Squeeze the juice from the grilled lemons, removing the seeds.

Place the egg yolk, garlic, piquillo peppers, and mustard in a small food processor with the lemon juice.

Slowly add the canola oil in a steady stream until combined.

Season with salt and pepper. Thin with water if needed.

For the crab cakes:

Combine the mayonnaise, mustard, Worcestershire sauce, Sriracha hot sauce, egg, garlic, Old Bay Seasoning, salt, breadcrumbs, and lemon.

Fold in the remaining ingredients and form into 8 even cakes. Return to the fridge for 1 hour to firm.

Heat the canola oil over a medium-high flame in the 12” Cast Iron Skillet. Add the crab cakes and caramelize on each side, about 3 minutes on each side. Serve with the aioli.