Gluten free crab cake
Discover this delicious gluten free crab cake recipe that's packed with fresh lump crab meat and seasoned to perfection.
Ingredients
- 1 lb lump crab meat drained and picked for shells
- ½ cup almond flour or gluten-free breadcrumbs
- 1 egg beaten
- ¼ cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce gluten-free version
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh lemon juice
- 1 tbsp avocado oil or olive oil for frying
Instructions
- ❶ In a mixing bowlCombine almond flour, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, parsley, and lemon juice.❷ Mix well.❸ Gently fold in the crab meat, being careful not to break the lumps.❹ Form the mixture into small patties (about 2-3 inches in diameter).❺ Heat avocado oil in a skillet over medium heat.❻ Cook the crab cakes for about 3-4 minutes per side, or until golden brown and crispy.❼ Transfer to a plate lined with paper towels to remove excess oil.❽ Serve warm with lemon wedges and a dipping sauce of choice.
