gluten-free crab cakes
On a mission to avoid gluten these days, and crab cakes being one of my favorite foods, I created a yummy recipe that does not include bread crumbs and is mostly crab (as it should be).
yield
4 -6
prep time
20 Min
cook time
30 Min
method
Bake
Ingredients For gluten-free crab cakes
- CRAB CAKES
-
1 lblump crab meat
-
2 Tbspshallots, chopped
-
2 Tbspvegan mayonnaise (i use vegenaise)
-
1 clovegarlic, minced
-
1 1/2 Tbspold bay seasoning
-
1/4 croasted red pepper, chopped
-
1egg
-
1 Tbsplemon juice
-
1 tspdijon mustard
-
1/2 ccoconut or almond flour, divided
- TARTAR SAUCE
-
2 Tbspvegenaise
-
2 tspdijon mustard
-
1 Tbsplemon or pickle juice
-
1 Tbspsweet relish
How To Make gluten-free crab cakes
-
1Prep a baking sheet with parchment paper and sprinkle with a little almond or coconut flour.
-
2In a large mixing bowl, crumble the crab with your hands. Mix the c with the shallot, Vegenaise, garlic, seasoning, egg, lemon juice, mustard and flour. Form small cakes and place on baking sheet. Sprinkle with remaining flour. Cover and refrigerate for at least 30 minutes.
-
3Heat oven to 350 degrees. Bake in oven for approximately 20 minutes, until golden brown. I checked mine around 10-12 minutes and flipped them for even browning on each side. (Note: when cooking on the parchment paper, the side down will brown first, which is why I flip them).
-
4For tartar sauce, mix all ingredients together in a small bowl, and chill until ready to serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Gluten-Free Crab Cakes:
ADVERTISEMENT