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Gluten-Free Crab Cakes

There’s seldom a time when Chef Bill and I aren’t in the mood for his crab cakes. He reinvented them several years ago when a craving struck. On the spot, he morphed a Ritz Cracker-heavy recipe into a palatable, gluten-free masterpiece.  We both adore these as a dinner because they’re light, but also filling. And they go perfectly with a side salad or cooked vegetable such as Clean Cream of Cauliflower Soup or sauteed green beans.

Cook’s note: Chef Bill says fresh bread crumbs work best. One of our favorites is Goodman’s gluten-free white bread. If you can’t find that brand, use whatever spongey gluten-free bread you can find.

 



 

Sizzle-Sizzle!

 

 

 

 

Think of these as an elegant, lower-in-fat version of the hamburger patty. The mustard sauce adds a lovely contrast. Crab cakes are easier to make than you think…just follow the simple steps below, don’t overcook, and serve asap. Keeping them in a warm oven for a few minutes is fine.

Hope you enjoy – Bon Appetit!



Gluten-Free Crab Cakes
Print Recipe
Servings Prep Time
6 crabcakes 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 crabcakes 15 minutes
Cook Time
10 minutes
Gluten-Free Crab Cakes
Print Recipe
Servings Prep Time
6 crabcakes 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 crabcakes 15 minutes
Cook Time
10 minutes
Ingredients
  • 1 pound crab meat lump or Alaskan King, cut into bite-sized chunks
  • 1 cup gluten-free bread crumbs split in half (reserve half a cup)
  • 1/4 cup chopped, flat-leaf parsley
  • 1 egg beaten
  • 1/2 cup mayonnaise
  • 2 dashses Worcestershire sauce
  • 1/2 lemon squeezed and juiced
  • 1/2 teaspoon dry mustard
  • salt and pepper to taste
Mustard Sauce
  • 1/2 cup dry white wine
  • 1/4 cup grainy mustard
  • 2 shallots finely chopped
  • 1/4 cup extra virgin olive oil
  • 1 dash hot sauce
  • salt and pepper to taste
Servings: crabcakes
Instructions
Crab Cakes
  1. In a medium mixing bowl, combine crab, beaten egg and mix thoroughly but gently. Combine half cup of breadcrumbs plus all other ingredients with the crab mixture and fold together gently until blended, being careful not to pulverize into ‘mush.’
  2. Gently form crab mixture into six patties. Heat oil in sauté pan on medium flame. Carefully dredge each patty in reserved bread crumbs and fry till golden on each side.
  3. Place cooked crab cakes on an oven-safe serving platter in a warm oven (no more than 230 degrees) until ready to serve.
Mustard Sauce
  1. Sauté chopped shallots in medium saucepan over moderate heat in either butter or light olive oil until glassine. Do not brown.
  2. Add wine and bring to slight boil. Once bubbling, whisk together all other ingredients while the heat is on. Let simmer till slightly thickened.
  3. Spoon over crab cakes and serve. May be garnished with extra chopped parsley.
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This one is for Great Lakes Collagen: