Like many of my recipes, this one came about because I was missing an old restaurant favorite. Crab Cakes are a New England classic and I have always loved them. Of course, they are now off limits (ah breadcrumbs!). I’ve been thinking about making a gluten free version at home, and when I finally set my mind to it they came out great! A lovely appetizer to begin a meal or serve as a main course.
I always say that when you make something from scratch you control what goes into it. My Gluten Free Crab Cakes are not stingy with the crab meat (restaurants take note!). With a little advance prep, you can have this entrée on the table in about an hour.
Fresh crab meat is wonderful, but if like me you are not up for cooking and cleaning a live crab, try using frozen crab meat. It is a very good alternative and worth seeking out. Of course, you can use canned if that is what you have available. Look for Fancy Lump Crab and be sure to check the ingredient label.
Yield: 5-6 crab cakes (plan for 1 each as an appetizer or 2 as a main course)
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Ingredients:
- 1 garlic clove, minced
- 1 tbsp. red bell pepper, minced
- 1 tsp. Canola oil
- 1 egg
- 3 tbsp. gluten free mayonnaise
- 1 tsp. gluten free Worcestershire sauce
- 1 tbsp. lemon juice
- 1/4 tsp. garlic powder
- 1/2 tsp. dried onion flakes
- ½ tsp. salt
- 1/8 tsp. red pepper flakes
- 1/4 cup mashed potato flakes
- 6 oz. can Fancy Lump Crab meat (or use fresh or frozen)
- 2 tbsp. gluten free seasoned breadcrumbs
- 2 tbsp. gluten free plain or panko breadcrumbs
- 1 tbsp. olive oil
- 1 tbsp. butter
- Lemon slices, optional for serving
- Fresh chives, optional for garnish
Preparation:
Chop the garlic and red bell pepper into fine mince. Sauté 2 minutes in 1 tsp. canola oil. Set aside and cool to room temperature.
Combine the breadcrumbs in a bowl and toss to mix. Whisk the egg, mayonnaise, Worcestershire sauce, minced veggies, lemon juice and seasonings in a separate bowl. Add the potato flakes and whisk until smooth.
Fold in the crab meat and 2 tbsp. (half) of the breadcrumb mixture.
Using a ¼ cup measuring cup, scoop out the mixture to form 5-6 crab cakes. Handle them gently and they should hold together (they will be wet). Carefully roll each crab cake in the remaining breadcrumbs to coat. Arrange them on a baking sheet lined with parchment and refrigerate for 1 hour. This will help retain their shape and hold together while cooking.
Heat a non-stick skillet over medium low with 1 tbsp. butter and 1 tbsp. olive oil.
Cook the crab cakes for 5 minutes per side. To get that golden crust, don’t move the crab cakes around in the pan until it’s time to flip them over. Transfer to a baking sheet and put them in a 350º oven for a few more minutes to finish, then lower the heat and keep warm until serving.
Friends, they were so delicious! The recipe is easy enough, wouldn’t you say? Go on and give it a try, surprise your special someone or treat yourself.
Notes ♪♫ Several of my readers have mentioned that Lea and Perrins Worcestershire Sauce is not gluten free in Canada, as it contains malt vinegar. (In the US, it is made with distilled white vinegar and is gluten free). Always check labels!
Next we’ll make the meatballs. Combine the beaten egg and Italian seasoning. In another bowl combine the bread crumbs and potato flakes.
