Gluten-Free Crab Cakes

Darci Juris

By
@keepitinthekitchen

On a mission to avoid gluten these days, and crab cakes being one of my favorite foods, I created a yummy recipe that does not include bread crumbs and is mostly crab (as it should be).


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Rating:

Serves:

4-6

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

CRAB CAKES

1 lb
lump crab meat
2 Tbsp
shallots, chopped
2 Tbsp
vegan mayonnaise (i use vegenaise)
1 clove
garlic, minced
1 1/2 Tbsp
old bay seasoning
1/4 c
roasted red pepper, chopped
1
egg
1 Tbsp
lemon juice
1 tsp
dijon mustard
1/2 c
coconut or almond flour, divided

TARTAR SAUCE

2 Tbsp
vegenaise
2 tsp
dijon mustard
1 Tbsp
lemon or pickle juice
1 Tbsp
sweet relish

Directions Step-By-Step

1
Prep a baking sheet with parchment paper and sprinkle with a little almond or coconut flour.
2
In a large mixing bowl, crumble the crab with your hands. Mix the c with the shallot, Vegenaise, garlic, seasoning, egg, lemon juice, mustard and flour. Form small cakes and place on baking sheet. Sprinkle with remaining flour. Cover and refrigerate for at least 30 minutes.
3
Heat oven to 350 degrees. Bake in oven for approximately 20 minutes, until golden brown. I checked mine around 10-12 minutes and flipped them for even browning on each side. (Note: when cooking on the parchment paper, the side down will brown first, which is why I flip them).
4
For tartar sauce, mix all ingredients together in a small bowl, and chill until ready to serve.

About this Recipe

Course/Dish: Seafood Appetizers, Seafood
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Gluten-Free, Low Fat, Low Carb
Other Tag: Healthy