gluten-free crab cakes

keepitinthekitchen avatar
By Darci Juris
from Scottsdale, AZ

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).

serves 4-6
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For gluten-free crab cakes

  • 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

How To Make gluten-free crab cakes

  • 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.
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