Gluten Free Crabcake Recipes

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

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.