Gluten-Free Crab Cakes Recipe
These gluten-free crab cakes are a delicious and crispy seafood appetizer or main dish, combining tender lump crabmeat with a flavorful, tangy mayo-based mixture and gluten-free breadcrumbs. Fried to golden perfection, they are perfect served with lemon wedges and tartar sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 crab cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Crab Cake Mixture
- 4 1/2 tablespoons mayonnaise
- 1 large egg
- 2 1/2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 tablespoon garlic, minced
- 1/2 teaspoon hot sauce
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 pound lump crabmeat, picked over for shells
- 3/4 cup gluten-free breadcrumbs
- 2 tablespoons fresh parsley, finely chopped (plus more for garnish)
For Frying and Serving
- Vegetable oil for frying
- Lemon wedges, for serving
- Tartar sauce, for serving
Instructions
- Whisk base: In a small bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, minced garlic, hot sauce, sea salt, and black pepper until the mixture is smooth and well combined.
- Combine mixture: In a large mixing bowl, gently stir together the lump crabmeat, gluten-free breadcrumbs, and finely chopped parsley. Add the mayonnaise and egg mixture to the bowl and fold everything together gently, ensuring the crab meat stays intact while the ingredients are evenly distributed.
- Chill patties: Form the combined mixture into 6 evenly sized patties. Place the patties on a tray and chill them in the refrigerator for 30 minutes. This helps the patties hold together during frying.
- Fry patties: Heat vegetable oil in a skillet over medium heat. Carefully add the crab cakes to the hot oil and fry each side for 3 to 5 minutes or until they turn golden brown and develop a crispy crust. Remove and drain on paper towels if desired.
- Serve: Garnish the crab cakes with extra chopped parsley, and serve immediately alongside lemon wedges and tartar sauce for dipping.
Notes
- Ensure to pick over the crabmeat carefully to remove any shells before mixing.
- Chilling the patties is key to prevent them from falling apart during frying.
- You can substitute vegetable oil with canola or peanut oil for frying.
- For a spicier kick, increase the hot sauce amount slightly based on preference.
- These crab cakes can be baked at 400°F for 12-15 minutes as a lower-fat alternative, flipping halfway through.
Keywords: gluten-free crab cakes, crab cakes recipe, gluten-free seafood appetizer, fried crab cakes, easy crab cakes
Find it online: https://thefoodrecipe.com/gluten-free-crab-cakes-recipe/
