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Gluten-Free Crab Cakes Recipe

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4.1 from 3 reviews

These Gluten-Free Crab Cakes are crispy, flavorful, and perfect for a quick appetizer or main dish accompaniment. Made with jumbo lump crabmeat and gluten-free breadcrumbs, they’re pan-fried to golden perfection and served with tangy tartar and cocktail sauces, plus fresh lemon wedges for that perfect citrus finish.

Ingredients

Crab Cake Mixture

  • 1/4 cup avocado oil mayonnaise
  • 1 Tbsp avocado oil or oil of choice
  • 1 large egg, whisked
  • 1 Tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1/2 tsp hot sauce or sriracha, to taste
  • 1/2 tsp sea salt, to taste
  • 1/4 tsp black pepper, to taste
  • 1 pound jumbo lump crabmeat, picked over for shells
  • 3/4 cup gluten-free bread crumbs*
  • 2 Tbsp fresh parsley, finely chopped

For Frying and Serving

  • Avocado oil for frying or high-temperature cooking oil of choice (about 3 tablespoons)
  • Lemon wedges
  • Tartar sauce
  • Cocktail sauce

Instructions

  1. Prepare Wet Mixture: In a small bowl, whisk together the avocado oil mayonnaise, whisked egg, Dijon mustard, Worcestershire sauce, hot sauce, sea salt, and black pepper until the mixture is smooth and well combined.
  2. Combine Ingredients: In a large mixing bowl, gently stir the jumbo lump crabmeat, gluten-free breadcrumbs, and finely chopped parsley. Pour in the wet mixture and combine carefully to avoid breaking up the crab meat too much; you can also pulse all ingredients briefly in a food processor if preferred.
  3. Form Patties: Shape the crab mixture into 8 equal-sized patties, ensuring they are compact enough to hold together during frying.
  4. Heat Oil: Add about 3 tablespoons of avocado oil to a large skillet and heat it over medium to medium-high heat until it is sizzling hot but not smoking, which usually takes a few minutes.
  5. Pan Fry Crab Cakes: Carefully place the crab cakes into the hot skillet. Fry each side for 3 to 5 minutes or until the crust is golden brown and crispy. Depending on skillet size, fry in batches to avoid crowding.
  6. Serve: Transfer the cooked crab cakes to a serving plate. Garnish with additional chopped fresh parsley or green onions if desired. Serve hot accompanied by lemon wedges, tartar sauce, and cocktail sauce for dipping as an appetizer or side dish.

Notes

  • Use gluten-free breadcrumbs to keep the recipe fully gluten-free.
  • For more spice, increase the hot sauce or sriracha according to taste.
  • The crab meat should be picked carefully to avoid any shell fragments.
  • Cooking in batches prevents overcrowding and ensures even browning.
  • Leftover crab cakes can be refrigerated and reheated in a skillet to maintain crispiness.

Find it online: https://marthatasty.com/gluten-free-crab-cakes-recipe/