|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 1g||2%|
|Total Sugars 1g|
|Vitamin C 21mg||103%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
People new to gluten-free diets have a hard time finding adequate substitutions for their favorite recipes. Wheat and wheat-containing ingredients are a mainstream staple of cooking and are found in myriad recipes. However, most dishes you love can be gluten-free with a few simple tricks; our crabcake is no exception. Flavorful and pan-fried to a perfect golden brown, these crabcakes are a delicious addition to your gluten-free repertoire and make a wonderful appetizer or light dinner or lunch. Serve with lemon wedges or your favorites gluten-free sauces, like tartar, dill, garlic aioli, or spicy mayonnaise.
Crabmeat, as is, shouldn't contain any gluten because it's simply that: picked meat of crab. But imitation crab is packed with gluten, so there is no replacing the good stuff with bland artificially colored sticks. Most contain wheat, additives, and sugar. If your pantry is already stocked with gluten-free ingredients like flours and crackers, this recipe it's easy to put together.
Enjoy these hot crabcakes right out of the pan. Make bigger batches and freeze them before frying to always have a tasty treat at hand when crab cravings hit.
1/2 cup gluten-free all-purpose flour
Salt to taste
Ground black pepper to taste
1/2 teaspoon paprika, optional
15 gluten-free crackers
2 tablespoons olive oil, plus more for frying
1 small bell pepper, finely diced
1 small sweet onion, finely diced
2 to 3 cloves garlic, minced
1 pound crabmeat, preferably lump
1 large egg, lightly beaten
2 tablespoons mayonnaise
1 tablespoon prepared mustard
1 teaspoon gluten-free Worcestershire sauce
1 teaspoon Old Bay seasoning
Gather the ingredients.
Place the crackers in a plastic bag and coarsely crush them with a rolling pin or bottle. Reserve.
Place gluten-free all-purpose flour in a shallow dish. Add the salt, pepper, and paprika, if using, to taste. Reserve.
Heat up the olive oil in a medium-sized pan over medium heat. Add the peppers, onion, and garlic and sauté for about 4 minutes. Do not brown. Remove from heat and reserve.
In a large mixing bowl combine the crab meat, sauteed vegetables, and the crushed crackers with the egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning. Thoroughly combine with a large spatula.
Line a baking sheet with parchment paper. Shape the crab cakes by grabbing two spoonfuls of the mixture and making patties with your hands. Place each patty on the prepared sheet. Repeat the process until you've used all the mixture; you should have 9 crabcakes, or 18 small ones if making appetizers.
Dust each cake lightly with the prepared seasoned flour. Turn the cakes and dust on the other side.
Heat up olive oil in a large frying pan and add 3 to 4 cakes. Do not overcrowd the pan. Allow the cake to brown at the bottom, from 2 to 3 minutes. Turn and allow browning on the other side. Repeat the frying process until you've cooked all the cakes.
Serve right away and enjoy!
New to the Gluten-Free Lifestyle?
If you're new to this lifestyle, make a list of things you miss from the old wheat days and hit the store. There's nothing like a proper gluten-free pantry for you to feel you're not missing out. That said, always read product labels, as manufacturers can change product formulations without notice. And buy products that are gluten-free certified. When in doubt, always confirm the product is in fact gluten-free.
There are many varieties of flours, crackers, cookies, pasta, bread, pizza crusts, and snacks that are delicious and make a great substitution to your favorite wheat staples.
If you or the person you're catering for has a severe gluten allergy, always clean and double-check surfaces, utensils, pans, and tools and keep all gluten-containing ingredients or tools away from your workspace.
Gluten-Free and Egg-Free Crab Cake
In our recipe, the egg acts as a binder, but the flavor doesn't come from the egg but from the succulent crabmeat. If you need this recipe to be egg-free as well, there's a simple swap you can make:
- Substitute the mayo, which contains eggs, with the same amount of vegan mayo.
- Substitute the egg with either 2 tablespoons of vegan mayonnaise or 2 tablespoons of sour cream.
- Check the mixture for consistency and if needed add more mayo or sour cream.