BEST EVER GLUTEN FREE CRAB CAKES
These gluten free crab cakes are the best you'll ever have, gluten free or not! They're thick, full of lump crab meat and hardly any filler, and are so easy to make.
Provided by Kim
Categories Main Course
Number Of Ingredients 8
Steps:
- In a large bowl, whisk mayonnaise, Dijon mustard, Worcestershire sauce, and egg until smooth. Shake in a couple of drops of hot sauce, or more to taste. Stir in cracker crumbs.
- Add crab meat and fold in very gently so as not to break up large lumps.
- Line a baking sheet with foil and spread with some of the softened butter. Set aside.
- Using your hands, carefully mold each cake, using about ½ cup mixture per each crab cake. Place them on the buttered baking sheet a few inches apart.
- Chill crab cakes for at least one hour, or up to 4.
- Preheat oven to 450° F. Remove crab cakes from the fridge. If desired, brush or drizzle each crab cake with the rest of the butter that's been melted and bake for about 12 minutes, or until lightly golden brown and sizzling.
GLUTEN-FREE CRAB CAKES {DAIRY-FREE}
An easy recipe for gluten-free crab cakes. These are classic Maryland-style crab cakes and can be either baked or fried. This gluten-free dinner recipe is also dairy-free.
Provided by Audrey from Mama Knows Gluten Free
Categories Appetizer Main Course
Time 1h
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the egg, mayonnaise, gluten-free Dijon mustard, gluten-free Worcestershire sauce, Old Bay, lemon juice, and salt.
- Add the parsley, gluten-free bread crumbs, and then the crab meat on top. With a rubber spatula or large spoon, very gently fold together the ingredients, so you do not break up the crab meat.
- Cover the crab cake mixture with plastic wrap and place in the refrigerator for at least 30 minutes or up to 24 hours.
- Spray a baking sheet with gluten-free cooking spray. I used olive oil spray.
- Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. If you are baking the crab cakes, do not flatten them. Use your hands or a spoon to compact each crab cake. If you are frying the crab cakes you will need to flatten them into patties.
Nutrition Facts : ServingSize 1 crab cake, Calories 184 kcal, Carbohydrate 9 g, Protein 16 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 67 mg, Sodium 839 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
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