Name: Gluten Free Crab Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1/4 cup avocado oil mayonnaise; 1 Tbsp avocado oil or oil of choice; 1 large egg; 1 Tbsp Dijon mustard; 2 tsp Worcestershire sauce; 1/2 tsp hot sauce or sriracha to taste; ½ tsp sea salt to taste; ¼ tsp black pepper to taste; 1 pound jumbo lump crab meat; 3/4 cup gluten-free bread crumbs; 2 Tbsp fresh parsley, finely chopped; Avocado oil for frying or high-temperature cooking oil of choice; Lemon wedges; Tartar sauce; Cocktail Sauce

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The first time I made Gluten Free Crab Cakes, I was hosting a small gathering with friends on a sunny summer afternoon. The aroma of the crispy cakes sizzling in the skillet filled my kitchen as we shared laughs and stories. I remember the excitement in the air, everyone eager to taste these delightful treats. It became a highlight of the afternoon, and I found myself whipping up batch after batch, each one better than the last. The best part? They’re gluten-free, which means everyone can enjoy them without worry. With the combination of sweet, tender crab and a crispy outer layer, these cakes are sure to impress. So, let’s dive into why this recipe is a must-try for your next get-together!

Recipe Snapshot

Total Time:
35 mins

Prep Time:
15 mins

Cook Time:
20 mins

Difficulty:
Easy

Calories:
220 kcal

Protein:
17 g

Diet:
Paleo, Gluten-Free, Low FODMAP

Fat:
14 g

Tools Used:
Food Processor, Skillet, Frying Pan, Wooden Spoon, Chef’s Knife, Whisk, Mixing Bowl

What We Adore About This Gluten Free Crab Cakes

Irresistible Flavor

When you take a bite of Gluten Free Crab Cakes, you’re met with a symphony of flavors. The rich, succulent taste of fresh crab meat is complemented perfectly by the zest of Dijon mustard and the kick of Worcestershire sauce. Each bite bursts with savory goodness, making it impossible to stop at just one. I often find myself savoring the moment, enjoying the medley of flavors that dance on my palate.

Crispy Perfection

One of the best things about these crab cakes is their incredible texture. The outside becomes beautifully golden brown and crispy while the inside remains moist and tender. It’s this contrast that makes them so satisfying to eat. I love serving them straight from the skillet, with a squeeze of fresh lemon juice to enhance that delectable crunch.

Easy to Prepare

This recipe for Gluten Free Crab Cakes is surprisingly simple to make! With just a handful of ingredients, you can whip up a batch in no time. I appreciate how approachable it is, perfect for both novice cooks and seasoned chefs. Whether you’re cooking for a crowd or just for yourself, these cakes come together quickly and easily.

Versatile Serving Options

One of the things I love most about Gluten Free Crab Cakes is their versatility. They can be served as an appetizer, a main dish, or even as part of a delightful seafood platter. Pair them with homemade tartar sauce and a crisp salad for a complete meal, or enjoy them as finger food at a party. The possibilities are endless!

Healthy and Delicious

Not only are these crab cakes gluten-free, but they also include wholesome ingredients that are good for you. Packed with protein and healthy fats, they’re a great choice for a nutritious meal. I often find myself feeling satisfied after a few of these treats, knowing I’ve made a health-conscious choice without sacrificing flavor.

Perfect for Any Occasion

Whether it’s a summer barbecue, a cozy family dinner, or a festive holiday gathering, Gluten Free Crab Cakes are always a hit. They’re the ideal dish to share with friends and family, bringing everyone together over delicious food. I can’t wait for you to try this recipe, as I know it will quickly become a favorite!

Key Ingredients for Gluten Free Crab Cakes

The ingredients in Gluten Free Crab Cakes come together to create a dish that’s not only delicious but also satisfying. Each component plays a vital role in building flavor and texture. The star of the show, of course, is the fresh crab meat, which offers a sweet, delicate taste. The use of gluten-free bread crumbs creates that necessary crunch while keeping the dish accessible for those with dietary restrictions.

1/4 cup avocado oil mayonnaise: Provides moisture and richness to the crab cakes.
1 Tbsp avocado oil or oil of choice: Used for frying to achieve a golden-brown crust.
1 large egg, whisked: Acts as a binder to hold the crab cakes together.
1 Tbsp Dijon mustard: Adds a zesty flavor that enhances the overall taste.
2 tsp Worcestershire sauce: Brings a unique depth of flavor.
1/2 tsp hot sauce or sriracha to taste: Adds a kick that balances the sweetness of the crab.
½ tsp sea salt to taste: Enhances the natural flavors of the ingredients.
¼ tsp black pepper to taste: Provides warmth and complexity.
1 pound jumbo lump crab meat: The star ingredient offering a sweet, delicate flavor.
3/4 cup gluten-free bread crumbs: Coats the cakes for a crispy texture.
2 Tbsp fresh parsley, finely chopped: Freshness that brightens up the dish.
Avocado oil for frying or high-temperature cooking oil of choice: Essential for frying the cakes.
Lemon wedges: For serving, adds a refreshing brightness.
Tartar sauce: A classic accompaniment that enhances the flavors.
Cocktail Sauce: Another delicious option for dipping.

How to Assemble Gluten Free Crab Cakes

Now that you have all the ingredients ready, it’s time to put together these mouthwatering Gluten Free Crab Cakes. You’ll see just how easy it is to create something impressive that will wow your guests. Follow these steps, and you’ll be on your way to crab cake perfection!

In a small bowl, whisk together avocado oil mayonnaise, egg, Dijon mustard, Worcestershire sauce, hot sauce, sea salt, and black pepper until the mixture is well-combined. You want to achieve a smooth consistency without any lumps, ensuring that all the flavors meld together beautifully.
In a large mixing bowl, gently stir together the jumbo lump crab meat, gluten-free bread crumbs, and fresh parsley. Be careful not to break up the crab too much; you want to maintain those lovely large chunks for texture.
Next, pour the mayonnaise-egg mixture into the bowl with the crab. Stir everything together gently until well combined. If you’re looking for a smoother consistency, you can use a food processor to combine all the ingredients, but I love the rustic touch of hand-mixing.
Once your mixture is well combined, it’s time to form the patties. Using your hands, shape the mixture into eight equal-sized patties. This part can get a bit messy but trust me, it’s worth it!
In a large skillet, add a generous amount of avocado oil (about three tablespoons) and heat over medium to medium-high heat. Give it a few minutes to heat up until it’s sizzling hot but not smoking. This is crucial for achieving that crispy exterior.
Carefully place the crab cakes in the hot skillet, being cautious not to overcrowd them. Fry them for about three to five minutes on each side. You’re looking for a beautiful golden-brown color; that’s when they’re ready to be flipped.
Once cooked, transfer the crab cakes to a serving plate. Serve them warm with sliced lemons, cocktail sauce, and tartar sauce. You can also garnish with chopped fresh parsley or green onions for an added touch of freshness.
Enjoy these delightful Gluten Free Crab Cakes as an appetizer or alongside your favorite main dish. They’re perfect for sharing and are sure to impress everyone at the table!

Things Worth Knowing

Use fresh crab: The quality of the crab meat significantly affects the taste, so opt for the freshest you can find.
Don’t overmix: When combining ingredients, be gentle to maintain the texture of the crab meat.
Adjust the seasoning: Feel free to tweak the spices to your liking; every palate is different.
Chill the mixture: If you have time, refrigerate the crab mixture for about 30 minutes before forming patties to help them hold together better.

Ways to Adapt This Recipe

If you’re looking to get creative with your Gluten Free Crab Cakes, here are some tips to help you adapt this recipe to your taste:

Storage: Store leftover crab cakes in an airtight container in the refrigerator for up to five days.
Freezing: You can freeze uncooked crab cakes. Just layer them between parchment paper in a freezer-safe container. They can be cooked directly from frozen.
Pairing: Serve these crab cakes with a fresh salad or crispy fries for a complete meal.
Spice it up: Add chopped jalapeños or a dash of cayenne pepper for a spicy kick.
Experiment with sauces: Try different dipping sauces like aioli or mango salsa for a unique twist.

Serving Suggestions

When it comes to serving Gluten Free Crab Cakes, the options are as diverse as your imagination! Here are some fantastic ideas:

As an Appetizer: Serve them warm with tartar sauce and lemon wedges for dipping. They make for a perfect starter at parties!
Light Lunch: Pair the crab cakes with a fresh garden salad drizzled with a light vinaigrette for a delightful lunch.
Elegant Dinner: Serve alongside roasted vegetables and quinoa for a nourishing dinner that feels upscale.
For Special Occasions: These cakes are a hit during gatherings, making them ideal for holiday meals or celebrations.
Seasonal Pairings: In the summer, enjoy them with a side of coleslaw or grilled corn on the cob. In winter, serve with hearty soups for a comforting meal.
Storage Tips: If you have leftovers, keep them in an airtight container and reheat gently to maintain crispiness.

FAQ

Absolutely! You can use different types of crab meat depending on what’s available to you. Some popular options include lump crab meat, claw meat, or even imitation crab. Just keep in mind that the flavor and texture may vary. Fresh crab will yield the best flavor, while canned crab can be a quick alternative. Just make sure to pick through it to remove any shells.

Yes! You can make the crab mixture ahead of time and store it in the refrigerator for a few hours or overnight. This allows the flavors to meld beautifully. Just form the patties right before you’re ready to cook them. Alternatively, you can cook the crab cakes and store them in an airtight container for up to five days. Reheat them carefully to maintain their crispiness.

Yes, Gluten Free Crab Cakes freeze very well. You can freeze them before or after cooking. If freezing uncooked patties, place a piece of parchment paper between each crab cake to prevent them from sticking together. When you’re ready to cook them, you can fry them from frozen, just add a few minutes to the cooking time. If freezing cooked cakes, let them cool completely before placing them in a freezer-safe container.

There are plenty of delicious options to serve alongside Gluten Free Crab Cakes. They pair wonderfully with a fresh salad, coleslaw, or roasted vegetables. For a more filling meal, serve them with rice, quinoa, or even pasta. Dipping sauces like tartar sauce or a spicy aioli complement the flavors beautifully. Don’t forget to add a wedge of lemon for a burst of freshness!

Conclusion

These Gluten Free Crab Cakes are a delightful blend of flavor, texture, and creativity. What makes them truly special is how well they bring people together, whether at a gathering or a simple family dinner. I encourage you to try your hand at making these, as I’m sure they’ll become a cherished recipe in your home. Enjoy the process, and most importantly, enjoy every delicious bite!

Gluten Free Crab Cakes

The ultimate comfort food, Gluten Free Crab Cakes are crispy on the outside and tender on the inside. Packed with fresh crab meat and flavorful seasonings, these easy-to-make cakes are perfect for any occasion. Serve them as an appetizer or a main dish for an unforgettable meal!

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 8 servings

Course: Appetizers

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

1/4 cup avocado oil mayonnaise
1 Tbsp avocado oil or oil of choice
1 large egg
1 Tbsp Dijon mustard
2 tsp Worcestershire sauce
1/2 tsp hot sauce or sriracha to taste
½ tsp sea salt to taste
¼ tsp black pepper to taste
1 pound jumbo lump crab meat
3/4 cup gluten-free bread crumbs
2 Tbsp fresh parsley, finely chopped
Avocado oil for frying or high-temperature cooking oil of choice
Lemon wedges
Tartar sauce
Cocktail Sauce

Equipment

Food Processor
Skillet
Frying pan
Wooden Spoon
Chef's Knife
Whisk
Mixing Bowl

Method

In a small bowl, whisk together the avocado oil mayonnaise, egg, Dijon mustard, Worcestershire sauce, hot sauce, sea salt, and black pepper until the wet ingredients are well-combined.
In a large mixing bowl, stir together the jumbo lump crab meat, gluten-free bread crumbs, and fresh parsley until well combined. Stir in the mayonnaise-egg mixture until everything is well combined.
Form 8 patties out of the crab mixture, ensuring they are compact but not overworked.
Add a generous amount of avocado oil to a large skillet and heat over medium heat. Allow the skillet to heat up until it is sizzling hot but not smoking.
Carefully place the crab cakes on the hot skillet and pan fry for 3 to 5 minutes per side, until crispy.
Transfer the crab cakes to a serving plate and serve with sliced lemons, cocktail sauce, and tartar sauce.

Notes

Use regular Panko breadcrumbs: If you don't follow a gluten-free diet.
Store leftovers: Crab cakes in an airtight container in the refrigerator for up to 5 days.
Reheat options: You can reheat crab cakes in the air fryer, oven, skillet, or microwave.