Oh what fun I had making these cute little Crab Cakes! Gluten free and cooked on a waffle maker, they are the perfect summer meal. Like regular crab cakes, they can be an appetizer or a main course.
It’s so nice to have a new appliance! When my waffle iron gave out after many years of service I was excited to get a newer model. It has detachable plates, a game changer when it comes to cleanup!
I couldn’t wait to try out my new waffle maker, but breakfast wasn’t the first thing on the menu!
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Inspired by Skinny Taste, these Gluten Free Crab Cake Waffles are surprisingly filling! The recipe makes 2-4 servings, depending on your appetite. A single waffle with a couple of sides was enough for us.
Ingredients:
- 6 oz. can fancy lump crab meat
- 1/2 cup gluten free plain bread crumbs (I used Gillian’s)
- 1 egg
- 2 tbsp. egg whites
- 1 tbsp. gluten free mayo
- 1 tsp. Dijon mustard
- 2 tbsp. fresh chives
- 1 tbsp. lemon juice
- 1/2 tsp. Old Bay Seasoning
- 1/8 tsp. paprika
- 1/2 tsp. gluten free Worcestershire sauce
- few grinds of black pepper
- cooking spray
- lemon wedges for serving
Preparation:
Whisk together the egg, egg whites, mayo, mustard, chives, lemon juice, Worcestershire, Old Bay and Paprika. Add a few grinds of black pepper, to taste.
Drain the crab meat and gently stir it in.
Sprinkle the bread crumbs a little at a time and gently fold into the mixture. Don’t overwork it, handle as little as possible.
Scoop the mixture into 4 portions, about 1/3 cup each.
Heat the waffle iron to 350º and coat with cooking spray. Place one crab cake on each section of the waffle iron and close the lid, pressing gently.
The crab cakes will be done to a golden brown in 3-5 minutes. Start checking after 3 minutes.
For an appetizer, serve with salad greens and lemon wedges.
As a main course, enjoy them with Cilantro Lime Rice and a refreshing mango salad with a squeeze of fresh lemon and lime.
Notes ♪♫ I hope you enjoyed this fun recipe! No waffle iron? No problem. Here is a traditional crab cake recipe that is every bit as good.
