Gluten Free Crab Cakes Recipe

I love making crab cakes. They are such a delightful and nutritious dish.

They have fresh crab meat as the star ingredient. I make mine using gluten-free breadcrumbs, so they’re very high in protein.

What I love most about crab cakes, however, is the flavor. The combination of Dijon mustard and Old Bay seasoning really takes them to the next level.

I also like to finish mine with a little bit of parsley and green onions just to keep things fresh.

Ingredients

Fresh Crab Meat:
Rich in protein and low in fat, it offers an intense, sweet flavor.
Gluten-Free Breadcrumbs:
Provides gluten-free texture, often from rice or corn.
Mayonnaise:
Smooth binder that contributes moisture; composed of oil and eggs.
Dijon Mustard:
Delivers piquant and piercing tones that, in flavorful intricacy, take the bouillon to a higher level.
Old Bay Seasoning:
Savory flavors mingling with spices produce a well-rounded taste experience.
Lemon Juice:
Increases brightness and acidity, countering creamy elements.
Olive Oil:
Fat that is healthy for frying adds a slight hint of fruitiness to the dish.

Ingredient Quantities

• 1 pound fresh crab meat, picked over for shells
• 1 cup gluten-free breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, beaten
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Old Bay seasoning
• 1 tablespoon fresh lemon juice
• 1/4 cup finely chopped fresh parsley
• 2 green onions, finely chopped
• Salt and pepper, to taste
• 3 tablespoons olive oil, for frying

Instructions

1. In a big bowl, mix the crab meat, gluten-free breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, parsley, and green onions—if you’re using them—gently and thoroughly. Season with salt and pepper to taste.

2. Combine all the ingredients, and mix until just combined. Be careful not to break up the crab meat.

3. Shape the blended ingredients into flat, round cakes, about 8 to 10 total, depending on your desired dimensions.

4. Arrange the formed crab cakes on a baking sheet that is lined with parchment paper. Place the baking sheet in the refrigerator for a minimum of 30 minutes. This will help the crab cakes to firm up and hold their shape during the cooking process.

5. In a large skillet, warm the olive oil over medium heat.

6. Once the oil is hot, carefully add the crab cakes to the skillet. If necessary, cook in batches to avoid overcrowding the pan.

7. Cook the crab cakes for about 3-4 minutes on each side, or until they are golden brown and crispy on the outside.

8. Take the cooked crab cakes from the skillet and put them on a plate lined with paper towels to soak up any extra oil.

9. Serve right away, with extra lemon wedges or a dipping sauce if that’s your deal. Enjoy these gluten-free crab cakes!

FAQ

• Q: Can I use canned crab meat?Q: Is it acceptable to use canned crab meat instead of fresh, and in what way does the recommendation differ?
• Q: How can I ensure the crab cakes don’t fall apart?Take care to cool the patties for a minimum of half an hour prior to frying. Doing this ensures that they retain their form throughout cooking.
• Q: What can I use instead of mayonnaise?A: Greek yogurt or sour cream can replace mayonnaise, yielding a lighter version.
• Q: Can these crab cakes be baked instead of fried?Q: Should you bake at 400°F (200°C) for 12-15 minutes or until golden brown?
• Q: How should I store leftover crab cakes?A: Keep them in an airtight container in the fridge for up to 2 days, and reheat in the oven for best results.
• Q: Are there other seasonings I can use?A: For heat, you can add a pinch of cayenne pepper or substitute Old Bay with your favorite seafood seasoning.

Substitutions and Variations

• 1 cup gluten-free breadcrumbs can be substituted with crushed gluten-free cornflakes or almond flour for a different texture.
• 1/4 cup mayonnaise can be replaced with Greek yogurt for a lighter option.
• 2 tablespoons Dijon mustard can be swapped with spicy brown mustard for a bit more kick.
• 1 tablespoon Worcestershire sauce can be substituted with tamari sauce for a gluten-free option.
• 1/4 cup finely chopped fresh parsley can be replaced with cilantro for a different flavor profile.