Gluten Free Crabcake Recipe
Everyone needs a great Gluten Free Crabcake Recipe that tastes like it oughta: like a crabcake! Not like filler, like crab. This crabcake recipe is it! And it's quick and easy. Enjoy!
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Servings: 8 crabcakes
Ingredients
- 1 ½ pounds lump crabmeat cleaned
- 3 large eggs or egg sub: use just enough vegan mayonnaise like Just Mayo®, Veganaise®, Earth Balance Mindful Mayo OR soy or dairy sour cream to hold crabcake together
- 1/4 cup minced red onions
- 1/3 cup chopped fresh parsley or Italian parsley
- 2 Tbs. fresh lemon juice
- Old Bay Seasoning to taste (at least 1 Tbs.)
- 1 tsp. cumin
- ½ tsp. sea salt optional
- ½ tsp. cayenne pepper
- ¼ tsp. pepper
- ½ tsp. dried mustard or 1 tsp. Dijon Mustard (optional)
- 1 tsp.+/- Tabasco sauce optional
- ¾ cup gluten free breadcrumbs or crushed gluten free corn tortilla chips or gluten free corn flakes -- use only enough to hold crabcakes together
- gluten free hamburger buns optional
Instructions
- Preheat oven to 375 F.
- Pick through crab meat to ensure no shells remain. Clean, drain and set aside.
- In a medium-size mixing bowl, stir eggs, onion, spices, mustard and Tabasco. Add crab meat and stir gently with a fork. Slowly add gluten free breadcrumbs or crushed tortilla chips or cereal – adding only enough to help the mixture stay together in patties when formed. Refrigerate, covered, until ready to cook.
- Prepare a baking sheet by lining with aluminum foil then spraying lightly with cooking oil.
- Divide mixture into approximately 8 equal portions and shape each into a patty. Place on the oiled foil, spaced apart from one another by at least 1 inch. Bake in preheated oven for 15 minutes, flip and bake another 5 minutes. Test to ensure the internal temperature is 165 F.
- Add bake time if necessary to ensure they are cooked through, then switch the bake setting to broil and monitor for another 3-5 minutes while broiling to lightly brown the tops. To make them extra crispy after cooking, pan fry in a preheated hot pan, lightly coated with high heat cooking oil, flipping after 1-2 minutes; serve immediately.
- Remove and serve over salad greens or on a gluten free bun for the ultimate crab cake sandwich!
Notes
This gluten free crabcake recipe works great cooked in an air fryer, too, and only takes about 12 minutes to bake.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.