Gluten Free Crab-cakes

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  • 7
  • Average
  • 15 mins
  • 25 mins
  • Average budget

Ingredients

  • 12 oz crab meat (you can use wild crab from a tin and just add water)
  • 2 eggs
  • ¼ cup red onion, diced
  • ½ cup gluten free bread crumbs
  • 1 tablespoon of jalapeno, finely diced, with seeds
  • ¼ cup fresh parsley, diced
  • 1.5 tablespoon fresh lemon juice
  • 1 tablespoon dijon
  • 1.5 tablespoon Herbamare seasoning, or seasoning of your choice
  • Salt and pepper to taste
  • 1 tablespoon coconut oil

Preparation

Step 1

Drain the crab then add to a large mixing bowl.

Step 2

Wash and chop the vegetables, then add to the crab.

Step 3

Add all the remaining ingredients, except for the coconut oil.

Step 4

In a frying pan, heat the coconut oil on medium heat.

Step 5

Shape the crab mixture into patties, then add to the pan and cook for 15 minutes.

Step 6

Flip and then cook for an additional 10 minutes.

Step 7

Top with a fresh salsa, like mango tomato salsa.

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Makes 7 crab cakes, which serves 2-3 people.

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