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Gluten Free Crab Cakes
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4.58 from 14 votes

Gluten-Free Crab Cakes

Prep Time15 mins
Cook Time15 mins
Chill time30 mins
Total Time1 hr
Course: Appetizer
Cuisine: American
Servings: 6 servings
Calories: 230kcal
Author: Gluten Free & More

Ingredients

  • 1 large egg
  • ¼ cup mayonnaise
  • 1 tablespoon fresh parsley , finely chopped
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Old Bay seasoning
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon Kosher or fine sea salt
  • ½ teaspoon pepper
  • 2-3 dashes hot sauce (such as Tabasco) – optional
  • 1 pound fresh lump crab meat
  • 2/3 cup Kinnikinnick gluten free Panko style breadcrumbs
  • 2 tablespoons unsalted butter , melted (if baking)
  • 2 tablespoons neutral tasting oil (if frying)
  • 1 tablespoon unsalted butter (if frying)
US Customary - Metric

Instructions

  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Whisk together the egg, mayonnaise, mustard, Worcestershire sauce, Old Bay, lemon juice, salt, pepper, and hot sauce if using. Stir in the crab meat and breadcrumbs. Using a ½ cup dry measure cup, scoop up the mixture and form into 6 patties, compacting them only as much as needed to hold them together. Place on the prepared baking sheet and refrigerate for at least 30 minutes or up to 24 hours.

If Baking:

  • Preheat the oven to 450 degrees. Brush the crab cakes with melted butter and bake for 13-16 minutes or until golden brown. Serve immediately.

If Frying:

  • Heat the oil and butter in a large non-stick skillet until the butter has melted and the oil is hot. Fry the crab cakes for 3-5 minutes per side or until golden brown and crispy. Serve immediately.

Nutrition

Calories: 230kcal | Carbohydrates: 9g | Protein: 16g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 936mg | Potassium: 180mg | Fiber: 1g | Sugar: 1g | Vitamin A: 306IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 1mg