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Gluten Free Crab-cakes

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Rate this recipe 4.2/5 (10 Votes)

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

Details

Servings 7
Level of difficulty Average
Preparation time 15mins
Cooking time 25mins
Cost Average budget
Adapted from healthyeatingandliving.ca

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.

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

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ingredients

  • 1 head broccoli
  • 1 egg
  • 1 ¾ cups of your favorite shredded cheese (we recommend two types- 1 cup of one, ¾ cup of the other) 
  • 1 cup tomato sauce (or canned crushed tomatoes)
  • ¾ cup shredded cheese
  • ½ cup grated Parmesan
  • 9 slices coppa ham

METHOD

  1. Cut the broccoli and boil until soft.
  2. Place the broccoli in a blender.
  3. In a bowl, add an egg and ¾ cup of shredded cheese, mix until solid.
  4. Form a ball and roll it flat on an oven tray.
  5. Bake in the oven for 20 min at 350° F.
  6. Once out of the oven, spread the tomato sauce evenly on the broccoli crust.
  7. Layer 1 cup of shredded cheese.
  8. Place a layer of Coppa ham.
  9. Top off with of grated Parmesan cheese.
  10. Slide it back into the oven until the cheese melts.
  11. Serve! 

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