Gluten Free Crab Cakes

I love me some crabcakes!  They are kind of the best of junk food mixed up with decadent gourmet.  Basically, I am a seafood junkie who has to get her fix of shellfish on a pretty routine basis.  If you scroll around on our Mmmmondays much, you will notice I eat an exorbitant amount of sushi and oysters.  Yep, I am that girl.  However, there are times that a slightly greasy, crispy and hot crab cake is all that I crave.  YUM.  The bummer news, is that my wheat intolerance has had me avoiding crab cakes at every restaurant like the Black Plague.  Sigh….

gluten_free_crabcakes_2098

Finally, my cravings took over and I decided to bust some out of my own at home.  I think that is my favorite part about cooking from home…I can control the ingredients that go into making my scrumptious hankerings!

gluten_free_crabcakes_2097

So, why not substitute in some rice crackers for the usual Panko breadcrumbs?  Worth a shot! Find all the ingredients below and let’s get started!

gluten_free_crabcakes_2100

First step is to grind up the rice crackers to make your GF “panko”

gluten_free_crabcakes_2101gluten_free_crabcakes_2103

Combine the lump meat, the egg, the “panko,” the mayonnaise and scallions.  Give the mix a good pinch of salt, a solid crack of pepper and mix away!

gluten_free_crabcakes_2104

Forming patties, gently dust them with some more “panko” for a crumb crust and place your cakes in a heated skillet with some olive oil.

gluten_free_crabcakes_2113

You are looking for a golden exterior with a subtle crunch.  Yum!

Time for some sauce!

gluten_free_crabcakes_2106

Simply mix the dijon and mayonnaise with a good squeeze of lemon.

gluten_free_crabcakes_2107gluten_free_crabcakes_2108

I chose to serve mine hot on a bed of pretty microgreens…I loved the purple!

Just give your lovelies a little dusting of paprika for color and a hint of smokiness.

gluten_free_crabcakes_2112

Quite genuinely a gorgeous lunch!  And even Sam, my little Italian girl who loves her bread n’ pasta, loved this gluten free treat!

gluten_free_crabcakes_2110

Bon apetit and happy Saturday!

xoxo

Chanda

Photos Credit to: Jessica Helton

Print
Gluten Free Crab Cakes

We promise these gluten free crab cakes will be your next guilty pleasure! Such a perfect seafood dish to share with your family and friends!

Course: Appetizer, Crab, entree, Gluten Free, Main Course, Seafood, side, Side Dish, Snack
Cuisine: Crab, Seafood
Ingredients
Gluten Free Crab Cakes
  • 1 large can fresh crab lump meat (usually in the refrigerated section)
  • 1 egg
  • 1/4 cup mayonnaise
  • 3 scallions, minced
  • 1/2 cup crushed rice crackers if you are truly GF read labels to avoid soy sauce, these were from Trader Joe's and seasoned with Tamari)
  • 1/2 cup crushed rice crackers (to coat cakes)
  • salt and pepper to taste
Sauce
  • 1/4 cup mayonnaise
  • 1/4 cup dijon mustard
  • lemon, squeezed
  • paprika
Instructions
  1. First step is to grind up the rice crackers to make your gluten free "panko"

  2. Combine the lump meat, the egg, the "panko," the mayonnaise and scallions.  Give the mix a good pinch of salt, a solid crack of pepper and mix away!

  3. Forming patties, gently dust them with some more "panko" for a crumb crust and place your cakes in a heated skillet with some olive oil. You're looking for a golden exterior with a subtle crunch.

  4. Time for some sauce! Simply mix the dijon and mayonnaise with a good squeeze of lemon.

  5. Once you drizzle the sauce over the crab cakes, try adding paprika for some extra flavor and color!

Leave a Reply

Your email address will not be published. Required fields are marked *