Gluten-free crab cakes are delicious and easy to make using ready-made gluten-free crackers. Make large crab cakes as an entree or mini-crab cakes for out-of-the-ordinary appetizers.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 large crab cakes / 18 small
- 1 pound crab meat, preferably lump
- 1 finely diced small red or green Bell pepper
- 1 finely diced small sweet yellow onion
- 2-3 minced large cloves garlic
- 2 tablespoons olive oil
- 15 coarsely crushed gluten-free crackers (I used Glutino Gluten-Free Vegetable Crackers with good results)
- 1 large egg, lightly beaten
- 2 tablespoons mayonnaise
- 1 tablespoon prepared (not dry) mustard
- 1 teaspoon gluten-free Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 cup all purpose gluten-free flour for dusting crab cakes before frying
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
- 2-3 tablespoons of olive oil for pan frying crab cakes
Saute minced pepper, onion and garlic in olive oil for about 4 minutes on medium heat. Do not brown. Place crackers in a plastic bag and coarsely crush with a rolling pin or round drinking glass.
Combine crab meat, sauteed vegetables, crushed crackers, egg, mayonnaise, mustard, Worcestershire sauce and Old Bay seasoning and thoroughly combine with a large spatula.
Shape crab cakes. This recipe makes 6 large gluten-free crab cakes or about 18 appetizer, bite-sized crab cakes.
Place gluten-free all purpose flour in a shallow dish. Add salt, pepper and paprika (optional) to taste. Dust each cake lightly with flour and pan fry in olive oil over medium high heat until golden brown on each side.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Author Information: Teri Gruss, MS
About.com Guide to Gluten-Free Cooking
Teri was diagnosed with gluten intolerance after decades of symptoms that culminated in malabsorption syndrome. Teri has written numerous health and nutrition articles for the popular website naturalnews.com and was a founding member and moderator of nutritioncircle.org, a nutrition forum for healthcare professionals and students. She is a member of the American Dietetic Association and supports the non-profit organization Gluten Intolerance Group (GIG) of North America as a member.
Email Teri Gruss, MS here.