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!
- 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
- 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
- Sauté chopped shallots in medium saucepan over moderate heat in either butter or light olive oil until glassine. Do not brown.
- Add wine and bring to slight boil. Once bubbling, whisk together all other ingredients while the heat is on. Let simmer till slightly thickened.
- Spoon over crab cakes and serve. May be garnished with extra chopped parsley.
Looks delicious!!!
It is! Hope you try…