Gluten Free Crab Cakes Recipe 485

GLUTEN FREE KETO CRAB CAKES (30 MIN!)

Steps:

• Fold in crab meat very gently. Try to avoid breaking up the lumps of crab meat.

BEST EVER GLUTEN FREE CRAB CAKES

Steps:

• In a large bowl, whisk mayonnaise, Dijon mustard, Worcestershire sauce, and egg until smooth. Shake in a couple of drops of hot sauce, or more to taste. Stir in cracker crumbs.
• Add crab meat and fold in very gently so as not to break up large lumps.
• Line a baking sheet with foil and spread with some of the softened butter. Set aside.
• Using your hands, carefully mold each cake, using about ½ cup mixture per each crab cake. Place them on the buttered baking sheet a few inches apart.
• Chill crab cakes for at least one hour, or up to 4.
• Preheat oven to 450° F. Remove crab cakes from the fridge. If desired, brush or drizzle each crab cake with the rest of the butter that's been melted and bake for about 12 minutes, or until lightly golden brown and sizzling.

GLUTEN FREE CRAB CAKES

Steps:

• In a large bowl, whisk together eggs, cream cheese, lemon juice, minced garlic, fresh parsley, onion powder, cayenne pepper, celery salt, garlic powder, paprika, and nutmeg. Stir in almond flour. Once everything is very well combined, fold in the crabmeat. Stir only until crabmeat is completely mixed in.
• Line a plate or baking sheet with wax paper, plastic wrap, or foil. Shape the crabmeat mixture into patties (about 1/2 cup each), and put on lined plate. Refrigerate for at least one hour.
• When ready to cook, heat butter and oil over medium high heat in a skillet. Add crab cake patties, and cook for 8 minutes. Carefully flip and cook on the other side for 5-10 minutes until golden-brown on both sides. Enjoy!

GLUTEN FREE CRABCAKE RECIPE

Steps:

• Preheat oven to 375 F. Pick through crab meat to ensure no shells remain. Clean, drain and set aside. In a medium-size mixing bowl, stir eggs, onion, spices, mustard and Tabasco. Add crab meat and stir gently with a fork. Slowly add gluten free breadcrumbs or crushed tortilla chips or cereal - adding only enough to help the mixture stay together in patties when formed. Refrigerate, covered, until ready to cook. Prepare a baking sheet by lining with aluminum foil then spraying lightly with cooking oil. Divide mixture into approximately 8 equal portions and shape each into a patty. Place on the oiled foil, spaced apart from one another by at least 1 inch. Bake in preheated oven for 15 minutes, flip and bake another 5 minutes. Test to ensure the internal temperature is 165 F. Add bake time if necessary to ensure they are cooked through, then switch the bake setting to broil and monitor for another 3-5 minutes while broiling to lightly brown the tops. To make them extra crispy after cooking, pan fry in a preheated hot pan, lightly coated with high heat cooking oil, flipping after 1-2 minutes; serve immediately. Remove and serve over salad greens or on a gluten free bun for the ultimate crab cake sandwich!

GLUTEN-FREE CRAB CAKES {DAIRY-FREE}

Steps:

• In a large bowl, whisk together the egg, mayonnaise, gluten-free Dijon mustard, gluten-free Worcestershire sauce, Old Bay, lemon juice, and salt.
• Add the parsley, gluten-free bread crumbs, and then the crab meat on top. With a rubber spatula or large spoon, very gently fold together the ingredients, so you do not break up the crab meat.
• Cover the crab cake mixture with plastic wrap and place in the refrigerator for at least 30 minutes or up to 24 hours.
• Spray a baking sheet with gluten-free cooking spray. I used olive oil spray.
• Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. If you are baking the crab cakes, do not flatten them. Use your hands or a spoon to compact each crab cake. If you are frying the crab cakes you will need to flatten them into patties.

GLUTEN-FREE CRAB CAKES

Steps:

• Line a baking sheet with parchment paper or a silicone baking mat.
• Whisk together the egg, mayonnaise, mustard, Worcestershire sauce, Old Bay, lemon juice, salt, pepper, and hot sauce if using. Stir in the crab meat and breadcrumbs. Using a ½ cup dry measure cup, scoop up the mixture and form into 6 patties, compacting them only as much as needed to hold them together. Place on the prepared baking sheet and refrigerate for at least 30 minutes or up to 24 hours.

GLUTEN-FREE CRAB CAKES WITH SNAP PEA SALAD

Steps:

• Whisk eggs, lemon zest, 1/4 cup mayonnaise, 2 Tbsp. mustard, 3/4 tsp. salt, and 1/2 tsp. pepper in a large bowl.
• Finely chop 4 scallions, then finely chop mint to yield 2 Tbsp. total, reserving remaining leaves; add to egg mixture. Add jalapeño (if using), almond meal, and cornmeal and stir to combine. Fold in crabmeat, then form into 12 (1/2"-thick) patties.
• Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed, cook crab cakes until golden brown, about 3 minutes per side. Transfer to a paper-towel lined plate.
• Meanwhile, whisk 1/2 tsp. mustard, 2 Tbsp. lemon juice, 1/2 tsp. salt, 1/4 tsp. pepper, and remaining 3 Tbsp. oil in a large bowl. Thinly slice remaining 2 scallions on an angle; transfer to bowl with dressing. Add sugar snap peas, radishes, and reserved mint leaves; toss to combine.
• Whisk remaining 1/2 cup mayonnaise, 2 tsp. lemon juice, 1/2 tsp. mustard, and 1/8 tsp. pepper in a small bowl.
• Serve crab cakes with salad and mayonnaise sauce alongside.
• Do Ahead
• Crab cake patties can be formed 1 day ahead. Arrange in an even layer on a rimmed baking sheet, cover tightly with plastic wrap, and chill.

CRISPY KETO CRAB CAKES

Steps:

• In a medium bowl, lightly whisk the egg with a fork. Mix in the crabmeat. Mix well with a fork, pressing on the crab meat with the fork and breaking up any large pieces.
• Mix in the mayonnaise, mustard, garlic, kosher salt, thyme, and cayenne pepper. Then Mix in the parsley and the almond flour.
• Use a 1/4-cup scoop to portion out six portions of the mixture. Use your hands to form the portions into six 1/2-inch-thick patties.
• Place the crab cakes on a platter lined with wax paper. Cover loosely with plastic wrap and refrigerate for at least one hour.
• Heat the butter and olive oil in a large nonstick skillet over medium heat, about 3 minutes. Add the crab cakes. Cook them for about 4 minutes without moving, until you can see on the edges that the bottoms are browned.
• Carefully, using two spatulas, flip the crab cakes. Very gently press on their tops to slightly flatten, then cook on the other side until browned, about 3-4 more minutes. Remove them to a plate lined with paper towels, then serve.

GLUTEN-FREE CRAB CAKES

Steps:

• Gather the ingredients.
• Place crackers in a plastic bag and coarsely crush with a rolling pin or bottle. Reserve.
• Place flour in a shallow dish. Add salt, pepper, and paprika, if using. Reserve.
• Heat olive oil in a medium-sized pan over medium heat. Add bell pepper, onion, and garlic and sauté for about 4 minutes. Do not brown. Remove from heat and reserve.
• In a large mixing bowl, combine crabmeat, sautéed vegetables, and crushed crackers with egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning. Thoroughly combine using a large spatula.
• Line a baking sheet with parchment paper. Shape crab cakes by grabbing 2 spoonfuls of mixture and making patties with your hands. Place each patty on prepared sheet. Repeat process until you've used all the mixture; you should have 9 crab cakes, or 18 small ones if making appetizers.
• Dust each cake lightly with prepared seasoned flour. Turn cakes and dust on other side.
• Heat olive oil in a large frying pan and add 3 to 4 cakes. Do not overcrowd pan. Allow cakes to brown at the bottom, from 2 to 3 minutes. Turn and brown other side. Repeat frying process until you've cooked all the cakes.

GLUTEN FREE CRAB CAKES RECIPE - (4.8/5)

Steps:

• Place the mayonnaise, mustard, lemon juice, Worcestershire sauce, celery salt, black pepper, and the egg in a medium-size mixing bowl and mix until combined. Add the chopped onions and peppers and mix until incorporated. Gently fold in the ground crackers and the crab. Mix until all ingredients are evenly distributed. To form the cakes, roll 3" patties, about 1" in thickness. Heat 2 tsp of oil in a large skillet over medium heat. Add the patties and cook for 8-10 minutes, flipping them halfway through the cooking process.

GLUTEN FREE CRAB CAKES RECIPE - (4.8/5)

Steps:

• Whisk together eggs, cream cheese, lemon juice, minced garlic, fresh parsley, onion powder, cayenne pepper, celery salt, garlic powder, paprika, and nutmeg. Stir in almond flour. Once everything is very well combined, fold in the crabmeat. Stir only until crabmeat is completely mixed in. Line a plate or baking sheet with wax paper, plastic wrap, or foil. Shape the crabmeat mixture into patties {about ½ cup each}, and put on lined plate. Refrigerate for at least one hour. When ready to cook, Heat butter and oil over medium high heat. Add crab cake patties, and cook for 8 minutes. Carefully flip and cook on the other side for 5-10 minutes until golden-brown on both sides. Enjoy! Notes *If you don't have celery salt you can skip it and use regular salt in its place. Or you can use Old Bay seasoning instead of celery salt. *You can cook these in batches. If you do, just use half of the butter & oil {1/2 tablespoon of butter and ½ tablespoon of oil} to cook the first 3 crab cakes. Then add remaining butter and oil to skillet to cook the other 3 crab cakes.