Gluten-Free Crab Cakes
Servings Prep Time
6crabcakes 15minutes
Cook Time
10minutes
Servings Prep Time
6crabcakes 15minutes
Cook Time
10minutes
Ingredients
  • 1pound crab meatlump or Alaskan King, cut into bite-sized chunks
  • 1cup gluten-free bread crumbssplit in half (reserve half a cup)
  • 1/4cup chopped, flat-leaf parsley
  • 1 eggbeaten
  • 1/2 cup mayonnaise
  • 2dashses Worcestershire sauce
  • 1/2 lemonsqueezed and juiced
  • 1/2teaspoon dry mustard
  • salt and pepperto taste
Mustard Sauce
  • 1/2cup dry white wine
  • 1/4cup grainy mustard
  • 2 shallotsfinely chopped
  • 1/4cup extra virgin olive oil
  • 1dash hot sauce
  • salt and pepperto taste
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.