If you grew up with Maryland crab cakes like I did but can’t do gluten anymore, these Gluten Free Crab Cakes are spot on.
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Gluten Free Crab Cakes
Yields approximately 6 crab cakes
8 oz. package of lump crab meat, drained (please make sure you use REAL crab meat, imitation crab not only contains gluten, but it’s just plain gross).
1/2 cup of gluten free bread crumbs (you can use homemade or store-bought bread crumbs or panko)
1/2 cup frozen corn, thawed
1 large egg, beaten
2 Tablespoons Dijon mustard
3 Tablespoons vegannnaise, plus more, as needed
1 tablespoon lemon juice
1 tablespoon lemon zest
1/3 cup chopped fresh chives
2 tablespoons fresh parsley
1 teaspoon Old Bay Seasoning
1/2 teaspoon kosher salt
few grinds black pepper
3 Tablespoons Rice bran oil
For the Red Chili Dipping Sauce:
1/2 cup Vegannaise
1/2 cup plain yogurt (I used goat’s milk yogurt, but Greek yogurt would also be good)
2 Tablespoons red chili paste
Using a fork, flake the crab into a medium bowl. Add the egg, chives, parsley, 1/2 of bread crumbs, corn, mustard, vegannaise, lemon juice, lemon zest and spices. Mix gently until just combined.
Using large ice cream scoop, form the mixture into six patties about 2 1/2-inch diameter and 3/4 inches thick. (If the mixture is too dry to form into patties, add extra veganaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining bread crumbs and refrigerate for 1 hour.
In a large nonstick skillet, heat the oil over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.
Cook’s Note: I’ve also made them with corn and capers, and peas and Kalamata olives. Also very tasty.
For the Red Chili Dipping Sauce
In medium bowl, mix ingredients to combine.
Do you have a favorite crab cake recipe? Please share in the comments. I always like new recipes to try.
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