Gluten-Free Crab Cakes With Snap Pea Salad

• 2 large eggs
• 4 teaspoons finely grated lemon zest
• 3/4 cup mayonnaise, divided
• 2 tablespoons plus 1 teaspoon Dijon mustard, divided
• 1 1/4 teaspoons kosher salt, divided
• 3/4 plus 1/8 teaspoon freshly ground black pepper, divided
• 1 bunch scallions (about 6 scallions), divided
• 3/4 cup mint leaves, divided
• 1 jalapeno, preferably red, seeded, finely chopped (optional)
• 1/2 cup almond meal
• 2 tablespoons cornmeal
• 1 pound lump crabmeat, picked over
• 5 tablespoons olive oil, divided
• 2 tablespoons plus 2 teaspoons fresh lemon juice
• 1 pound sugar snap peas, trimmed, halved lengthwise, preferably on the bias
• 6 red radishes, halved, thinly sliced

1. Whisk eggs, lemon zest, 1/4 cup mayonnaise, 2 Tbsp. mustard, 3/4 tsp. salt, and 1/2 tsp. pepper in a large bowl.
2. Finely chop 4 scallions, then finely chop mint to yield 2 Tbsp. total, reserving remaining leaves; add to egg mixture. Add jalapeno (if using), almond meal, and cornmeal and stir to combine. Fold in crabmeat, then form into 12 (1/2"-thick) patties.
3. Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed, cook crab cakes until golden brown, about 3 minutes per side. Transfer to a paper-towel lined plate.
4. Meanwhile, whisk 1/2 tsp. mustard, 2 Tbsp. lemon juice, 1/2 tsp. salt, 1/4 tsp. pepper, and remaining 3 Tbsp. oil in a large bowl. Thinly slice remaining 2 scallions on an angle; transfer to bowl with dressing. Add sugar snap peas, radishes, and reserved mint leaves; toss to combine.
5. Whisk remaining 1/2 cup mayonnaise, 2 tsp. lemon juice, 1/2 tsp. mustard, and 1/8 tsp. pepper in a small bowl.
6. Serve crab cakes with salad and mayonnaise sauce alongside.
7. Crab cake patties can be formed 1 day ahead. Arrange in an even layer on a rimmed baking sheet, cover tightly with plastic wrap, and chill.

eggs, lemon zest, mayonnaise, mustard, kosher salt, freshly ground black pepper, scallions, mint, red, almond meal, cornmeal, lump crabmeat, olive oil, lemon juice, sugar, red radishes

Taken from www.epicurious.com/recipes/food/views/gluten-free-crab-cakes-with-snap-pea-salad (may not work)