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.
Nutrition Facts : Calories 230 kcal, Carbohydrate 9 g, Protein 16 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 78 mg, Sodium 936 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GLUTEN FREE KETO CRAB CAKES (30 MIN!)
Make the best gluten free keto crab cakes at home, with simple ingredients (no breadcrumbs), in just 30 minutes! They are flavorful and easy, with plenty of crab meat and a perfect golden crust.
Provided by Maya | Wholesome Yum
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Fold in crab meat very gently. Try to avoid breaking up the lumps of crab meat.
Nutrition Facts : Calories 106 kcal, Carbohydrate 2 g, Protein 9 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 52 mg, Sodium 850 mg, Fiber 0.4 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
GLUTEN-FREE CRAB CAKES {DAIRY-FREE}
An easy recipe for gluten-free crab cakes. These are classic Maryland-style crab cakes and can be either baked or fried. This gluten-free dinner recipe is also dairy-free.
Provided by Audrey from Mama Knows Gluten Free
Categories Appetizer Main Course
Time 1h
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 crab cake, Calories 184 kcal, Carbohydrate 9 g, Protein 16 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 67 mg, Sodium 839 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
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.
Nutrition Facts : Calories 182 kcal, Carbohydrate 15 g, Cholesterol 71 mg, Fiber 1 g, Protein 12 g, SaturatedFat 1 g, Sodium 440 mg, Sugar 3 g, Fat 8 g, ServingSize 18 small crab cakes (9 servings), UnsaturatedFat 0 g
GLUTEN-FREE CRAB CAKES WITH SNAP PEA SALAD
A mixture of almond meal and cornmeal takes the place of traditional breadcrumbs in these scallion- and mint-studded crab cakes. And a raw snap pea salad is just the refreshing crunchy side to turn it into a complete meal.
Provided by Anna Stockwell
Categories Gluten-Free and Fresh Wheat/Gluten-Free Crab Dinner Egg Jalapeño Mint Lemon Almond Cornmeal Radish Sugar Snap Pea Spring Seafood Shellfish
Yield 4 servings
Number Of Ingredients 16
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
Gluten-free and keto crab cakes are made with almond flour instead of breadcrumbs. They are wonderfully crispy and delicious!
Provided by Vered DeLeeuw
Categories Appetizer
Time 1h30m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 2 crab cakes, Calories 298 kcal, Carbohydrate 5 g, Protein 17 g, Fat 24 g, SaturatedFat 5 g, Sodium 757 mg, Fiber 2 g, Sugar 1 g
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- Drain the crab in a fine mesh strainer and check for any bits of shell to remove. While it's in the strainer, press the crab with your fingers or a potato masher to release excess liquid. Transfer the crab to a small mixing bowl.
- If using rolled oats instead of quick oats, measure out 1/2 cup and pulse them in a food processor or blender to make them more fine. Gently stir the oats into the crab.
- Peel a shallot and finely chop about 2/3 of it, until you have 1/4 cup chopped shallot. Melt the butter in a large skillet over medium-high heat and cook the shallots in it until they are soft. Add the buttery shallots to your crab mixture.
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- In a large mixing bowl, combine the crab meat, onion, 1/3 cup of the almond flour, egg, mayonnaise, lemon juice, and cayenne pepper. Stir gently to combine.
- Next, place the remaining 2/3 cup of the almond flour in a clean bowl. Line a baking sheet with parchment paper.
- Use your hands to form the crab meat mixture into 8 patties, placing each patty in the almond flour to lightly coat each side.
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- In a medium bowl, combine mayonnaise, egg, mustard, Worcestershire Sauce and crushed crackers. Gently fold the crab meat into the mixture. You want it thoroughly combined without pulling the crabmeat apart too much. Cover the bowl and let it rest in the fridge for an hour. You can also do this a night before.
- When ready to bake or pan fry, using a large scoop or 1/3 cup measure to maintain equal sizes, gently make cakes out of the crab mixture. For appetizer portions, use approximately 2 tablespoons per crab cake.
- Pan fry on a medium high heat with a good amount of oil in your pan to prevent sticking, or place on a lined baking sheet and bake for 35-40 minutes or 25-30 minutes for the appetizer sized portions. They will be browned nicely on both sides when done (without flipping them).
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