gluten-free crab cakes
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).
prep time
20 Min
cook time
30 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- CRAB CAKES
- 1 pound lump crab meat
- 2 tablespoons shallots, chopped
- 2 tablespoons vegan mayonnaise (i use vegenaise)
- 1 clove garlic, minced
- 1 1/2 tablespoons old bay seasoning
- 1/4 cup roasted red pepper, chopped
- 1 - egg
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1/2 cup coconut or almond flour, divided
- TARTAR SAUCE
- 2 tablespoons vegenaise
- 2 teaspoons dijon mustard
- 1 tablespoon lemon or pickle juice
- 1 tablespoon sweet relish
How To Make gluten-free crab cakes
-
Step 1Prep a baking sheet with parchment paper and sprinkle with a little almond or coconut flour.
-
Step 2In 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.
-
Step 3Heat 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).
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Step 4For tartar sauce, mix all ingredients together in a small bowl, and chill until ready to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Healthy
Category:
Seafood Appetizers
Category:
Seafood
Ingredient:
Fish
Diet:
Gluten-Free
Diet:
Low Fat
Diet:
Low Carb
Method:
Bake
Culture:
American
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