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gluten free crab cake recipe

Gluten Free Crab Cake Recipe

Prep 15 minutes
Cook 30 minutes
Total 45 minutes
With sweet crab meat and no gluten! So crispy, so satisfying. A light, flavorful option that doesn’t compromise taste!
5 stars (1 ratings)
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Ingredients
  

For the perfect gluten free crab cake recipe, gather these ingredients:

  • 1 pound fresh lump crabmeat , carefully picked over for shells
  • ¼ cup finely diced red bell pepper
  • ¼ cup finely diced celery
  • 3 tablespoons finely chopped fresh parsley
  • 2 green onions , thinly sliced
  • 1 large egg , beaten
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • ½ cup almond flour (substitute: chickpea flour for nut allergies)
  • 2 tablespoons ground flaxseed (substitute: ground chia seeds)
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil for frying

Instructions

  • Step 1: Prepare the Crab Mixture
    Gently place the crabmeat in a large bowl, being careful not to break up the lumps too much – those beautiful chunks are what make these cakes special! Add the diced bell pepper, celery, parsley, and green onions. The colorful vegetables not only add flavor but provide a delightful textural contrast to the tender crabmeat.
    Step 2: Create the Binding Mixture
    In a separate bowl, whisk together the beaten egg, mayonnaise, Dijon mustard, Old Bay seasoning, lemon zest, and lemon juice until smooth and well combined. This wet mixture creates the perfect flavor base while helping bind the cakes together without gluten. The acidity from the lemon brightens the rich crab flavor significantly.
    Step 3: Combine Wet and Dry Ingredients
    Pour the egg mixture over the crab mixture and fold gently with a rubber spatula. You want to preserve those luxurious lumps of crab that will make each bite special. Add the almond flour and ground flaxseed gradually, folding until just combined. Season with salt and pepper to taste.
    Step 4: Form the Cakes
    With clean hands, shape the mixture into 8 equal-sized patties, about 3 inches in diameter and ¾-inch thick. If the mixture feels too wet, add a bit more almond flour, one tablespoon at a time. If it's too dry, add a touch more mayonnaise. The perfect cake should just hold together when formed but still feel loose and not compacted.
    Step 5: Chill (Optional but Recommended)
    Place the formed cakes on a parchment-lined baking sheet and refrigerate for 30 minutes. This helps them firm up and reduces the chance they'll fall apart during cooking. If you're in a rush, you can skip this step, but know that the cakes might be slightly more delicate when handling.
    Step 6: Cook to Golden Perfection
    Heat olive oil in a large skillet over medium heat until shimmering but not smoking. Carefully place the crab cakes in the pan, leaving space between each one. Cook for 4-5 minutes on each side until they develop a beautiful golden crust and are heated through. Work in batches if necessary to avoid overcrowding the pan.
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