Gluten-Free Crab Cakes with Spicy Dairy-Free Remoulade

INGREDIENTS

1/2 cup

mayonnaise

1 tbsp

lemon juice

2 tsp

capers, chopped

1 tsp

coarse ground mustard

1/4 tsp

hot sauce

8 oz

lump crabmeat, drained and flaked

1 cup

finely chopped red bell pepper

large egg

1 tbsp

grated fresh horseradish

1 tbsp

lemon juice

1/2 tsp

salt

1/4 tsp

freshly ground black pepper

1/4 cup

+ ¾ cup gluten-free, dairy-free cracker crumbs, divided

2 tbsp

olive, coconut or grapeseed oil