Crab Cakes- Gluten-Free
Gluten-Free Crab Cakes
Ingredients:
1 lb (16oz) cooked Crab Meat (please make sure you use REAL crab meat, imitation crab not only contains gluten, but it’s just plain gross). Trader Joes has a great one.
1/4 c. Scallions or fresh Italian Parsley
2 tbsp Mayo of your choice
1 tsp. Dijon Mustard and 1 tsp Coleman’s powdered Mustard (Coleman’s is GF)
1 egg
1 tsp Lea & Perrins Worcestershire Sauce (note: Annie’s Organic Worcestershire is NOT Gluten-free)
Hot Sauce (optional)
½ tsp Lemon Juice
1-2 tsp. Old Bay Seasoning (yep this is GF), more or less to your preference
2 Tbs-1/4 cup Almond Flour or Gluten-Free bread crumbs (add until mixtures stays together)
2 Tbs. Coconut Oil (for frying)
Directions:
1) Combine all ingredients, minus the coconut oil, in a medium size bowl, mix well (Clean hands!) Chill for 2 hours after mixing before cooking for best results
2) In a large frying pan melt the coconut oil over medium high heat. To test if the oil is ready, drop a small amount of crab cake mixture into the oil and if it bubbles around the edges, the oil is ready.
3) Form patties out of the crab mixture and gently add to the hot pan. Cook each crab cake for 2 – 4 minutes per side.
4) Remove crab cakes from pan and drain on a paper towel. Depending on how large you make the patties, you should get 8 – 10 medium-sized crab cakes.
Skinny NOTE: Crab cakes can be broiled for 6-8 minutes each side until brown. Oven baked: Place on buttered sheet pan and bake for 15 min at 400 degrees until golden brown.
5) Serve with a dijon dip, tartar sauce, or any creative sauce you’d prefer!
