Description
Discover how to make delicious gluten free crab cakes with this easy-to-follow, step-by-step recipe. Get the best flavor and a wonderfully crispy texture with our simple instructions!
Ingredients
- 1 pound lump crab meat, picked over
- 1 large egg, lightly beaten
- 1/2 cup gluten-free Panko breadcrumbs (or other GF breadcrumbs)
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon gluten-free Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped (optional)
- Salt and freshly ground black pepper to taste
- 2–3 tablespoons avocado oil (or other high smoke point oil) for frying
Instructions
- 1. Prep the crab: Gently pick through the lump crab meat, removing any shell fragments. Place in a large mixing bowl.
- 2. Combine wet ingredients: In a separate medium bowl, whisk together the egg, gluten-free breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, parsley, chives, salt, and pepper until well combined.
- 3. Gently mix: Pour the wet mixture over the crab meat. Using a spatula, gently fold the ingredients together until just combined. Do not overmix.
- 4. Form patties: Divide the mixture into 6-8 equal portions. Gently form each portion into a patty about 1-inch thick. Place on a parchment-lined plate.
- 5. Chill: Refrigerate the formed crab cakes for at least 30 minutes to help them firm up.
- 6. Pan-fry: Heat 2-3 tablespoons of oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place the chilled crab cakes in the hot oil (cook in batches if needed).
- 7. Cook until golden: Cook for 3-5 minutes per side, or until deeply golden brown and heated through.
- 8. Serve: Remove from skillet and place on a wire rack lined with paper towels to drain excess oil. Serve immediately with your favorite sauce.
- Prep Time: 20 mins
- Cook Time: 10 mins