Gluten-Free Crab Cakes with Snap Pea Salad

epicurious.com

PattyC

2 large eggs

4 teaspoons finely grated lemon zest

¾ cup mayonnaise, divided

2 tablespoons plus 1 teaspoon Dijon mustard, divided

1 ¼ teaspoons kosher salt, divided

¾ plus ⅛ teaspoon freshly ground black pepper, divided

1 bunch scallions (about 6 scallions), divided

¾ cup mint leaves, divided

1 jalapeño, preferably red, seeded, finely chopped (optional)

½ 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

Directions at epicurious.com

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