Gluten Free Crab Cakes Recipe 485 Recipes

GLUTEN-FREE CRAB CAKES {DAIRY-FREE}

Steps:

• In a large bowl, whisk together the egg, mayonnaise, gluten-free Dijon mustard, gluten-free Worcestershire sauce, Old Bay, lemon juice, and salt.
• Add the parsley, gluten-free bread crumbs, and then the crab meat on top. With a rubber spatula or large spoon, very gently fold together the ingredients, so you do not break up the crab meat.
• Cover the crab cake mixture with plastic wrap and place in the refrigerator for at least 30 minutes or up to 24 hours.
• Spray a baking sheet with gluten-free cooking spray. I used olive oil spray.
• Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. If you are baking the crab cakes, do not flatten them. Use your hands or a spoon to compact each crab cake. If you are frying the crab cakes you will need to flatten them into patties.

GLUTEN-FREE CRAB CAKES

Steps:

• Gather the ingredients.
• Place crackers in a plastic bag and coarsely crush with a rolling pin or bottle. Reserve.
• Place flour in a shallow dish. Add salt, pepper, and paprika, if using. Reserve.
• Heat olive oil in a medium-sized pan over medium heat. Add bell pepper, onion, and garlic and sauté for about 4 minutes. Do not brown. Remove from heat and reserve.
• In a large mixing bowl, combine crabmeat, sautéed vegetables, and crushed crackers with egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning. Thoroughly combine using a large spatula.
• Line a baking sheet with parchment paper. Shape crab cakes by grabbing 2 spoonfuls of mixture and making patties with your hands. Place each patty on prepared sheet. Repeat process until you've used all the mixture; you should have 9 crab cakes, or 18 small ones if making appetizers.
• Dust each cake lightly with prepared seasoned flour. Turn cakes and dust on other side.
• Heat olive oil in a large frying pan and add 3 to 4 cakes. Do not overcrowd pan. Allow cakes to brown at the bottom, from 2 to 3 minutes. Turn and brown other side. Repeat frying process until you've cooked all the cakes.

GLUTEN FREE CRAB CAKES RECIPE - (4.8/5)

Steps:

• Whisk together eggs, cream cheese, lemon juice, minced garlic, fresh parsley, onion powder, cayenne pepper, celery salt, garlic powder, paprika, and nutmeg. Stir in almond flour. Once everything is very well combined, fold in the crabmeat. Stir only until crabmeat is completely mixed in. Line a plate or baking sheet with wax paper, plastic wrap, or foil. Shape the crabmeat mixture into patties {about ½ cup each}, and put on lined plate. Refrigerate for at least one hour. When ready to cook, Heat butter and oil over medium high heat. Add crab cake patties, and cook for 8 minutes. Carefully flip and cook on the other side for 5-10 minutes until golden-brown on both sides. Enjoy! Notes *If you don't have celery salt you can skip it and use regular salt in its place. Or you can use Old Bay seasoning instead of celery salt. *You can cook these in batches. If you do, just use half of the butter & oil {1/2 tablespoon of butter and ½ tablespoon of oil} to cook the first 3 crab cakes. Then add remaining butter and oil to skillet to cook the other 3 crab cakes.