I grew up in Maryland, land of delicious crab and crab cakes. My favorite crab cakes of all time are ones made with Old Bay Seasoning. It already has salt in it, so make sure not to add extra to any recipe that you use it in, but Old Bay Seasoning is perfect in crab cakes. This recipe I based off a Paula Deen crab cake recipe, but modified to have the right blend of spices and vegetables that I wanted in a crab cake. These were a huge hit! The best crab to use for crab cakes is the claws, and often it's sold in a refrigerated section in a 1 lb. can. I included recommendations for side dishes to accompany your crab cakes below. Enjoy!
Homemade Gluten Free Crab Cakes!
Makes ~10 crab cakes, serving ~4-8
In a large bowl, mix together:
1 lb. fresh crab meat (1 lb canned fresh crabmeat claws are best)
1/2 cup crushed gluten-free crackers (Scharr brand or GF matzoh work well, you can also use GF breadcrumbs)
4-5 scallions, thinly sliced OR 1/4 cup sweet onion, finely diced
1/4 cup bell pepper, finely diced
2-3 Tbsp finely sliced chives
1/4 cup mayonnaise
1 egg
1/2 tsp dried ground mustard OR 1 tsp regular mustard
1 tsp Worchestershire sauce
2-3 Tbsp fresh lemon juice
1-2 tsp Old Bay Seasoning
Line a cookie sheet with parchment paper. Sprinkle/dust (a fine mesh sieve is perfect for this) the parchment paper with Kristin's Gluten-Free Flour Mix. Shape crab mixture into small patties and place on flour-dusted parchment paper-lined cookie sheet. Flatten the patties a bit (they should be around 3/4" thick) and sprinkle/dust the tops of the patties with additional GF Flour. (You can start heating your oil, instructions below, while you prep your crab cakes).
Heat avocado oil* in a large frying pan over medium heat. You want the oil to cover the bottom of your pan in a thin layer. Fry your crab cakes in batches for ~4 minutes per side, adding extra oil as needed to keep the bottom of the pan covered. Place on a paper towel-lined plate once cooked. Serve with tartar sauce or a dipping sauce of your choice. I've posted a couple of my favorite homemade sauces (tartar sauce & curry sauce), too! Crab cakes are great with Greek salad, homemade french fries or skinny sweet potato fries, baked potato wedges & sweet potato fries, or corn on the cob. Enjoy!
*I love using avocado oil for frying - particularly with gluten-free foods. I find it makes a wonderfully crisp edge to foods cooked in it. If you don't have avocado oil, feel free to use any other oil appropriate for frying.
Delicious Homemade Gluten Free Crab Cakes, packed with flavor!
Homemade Gluten Free Crab Cakes!
Makes ~10 crab cakes, serving ~4-8
In a large bowl, mix together:
1 lb. fresh crab meat (1 lb canned fresh crabmeat claws are best)
1/2 cup crushed gluten-free crackers (Scharr brand or GF matzoh work well, you can also use GF breadcrumbs)
4-5 scallions, thinly sliced OR 1/4 cup sweet onion, finely diced
1/4 cup bell pepper, finely diced
2-3 Tbsp finely sliced chives
1/4 cup mayonnaise
1 egg
1/2 tsp dried ground mustard OR 1 tsp regular mustard
1 tsp Worchestershire sauce
2-3 Tbsp fresh lemon juice
1-2 tsp Old Bay Seasoning
Line a cookie sheet with parchment paper. Sprinkle/dust (a fine mesh sieve is perfect for this) the parchment paper with Kristin's Gluten-Free Flour Mix. Shape crab mixture into small patties and place on flour-dusted parchment paper-lined cookie sheet. Flatten the patties a bit (they should be around 3/4" thick) and sprinkle/dust the tops of the patties with additional GF Flour. (You can start heating your oil, instructions below, while you prep your crab cakes).
Crab cake patties placed on parchment paper-lined pan dusted with GF flour. Look at all those lovely vegetables in the patties. Yum! (Note: This was a double batch, so you'll end up with half this amount using 1 lb. crab meat)
Crab cakes dusted with GF flour, ready to fry!
Heat avocado oil* in a large frying pan over medium heat. You want the oil to cover the bottom of your pan in a thin layer. Fry your crab cakes in batches for ~4 minutes per side, adding extra oil as needed to keep the bottom of the pan covered. Place on a paper towel-lined plate once cooked. Serve with tartar sauce or a dipping sauce of your choice. I've posted a couple of my favorite homemade sauces (tartar sauce & curry sauce), too! Crab cakes are great with Greek salad, homemade french fries or skinny sweet potato fries, baked potato wedges & sweet potato fries, or corn on the cob. Enjoy!
Crab cakes being fried.
*I love using avocado oil for frying - particularly with gluten-free foods. I find it makes a wonderfully crisp edge to foods cooked in it. If you don't have avocado oil, feel free to use any other oil appropriate for frying.
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