Gluten Free Crab Cakes

Gluten-Free-Crab-Cakes-1

Gluten-free cakes with frosting aren’t the only cakes in town… these Gluten Free Crab Cakes are delicious and the real deal! You can make the patties up to two days ahead of time and keep them cold in the BACK of your fridge if you’d like. They are wonderful served cold as well as hot. These crab cakes are a great source of protein, and also a perfect way to present seafood to children, and better yet, to introduce the idea of helping in the kitchen.

The Lump grade of crab meat is composed of broken up pieces of Jumbo Lump (this comes from larger crabs, and the meat is from the two large muscles connected to the swimming legs). This grade of crab meat is ideal for crab cakes, giving you a great taste, and protein. Served as an appetizer, meal, or as leftovers that were kept chilled in the fridge, this recipe is great for all occasions!

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These crab cakes are a super easy recipe to put together, and the flavor is absolutely tremendous. If you are a lover of crab, like myself, this recipe is perfect for you! Next time you have a get together, serve up these crab cakes, and be sure to get your share quick before they are all gone! Follow them up with some cookies if you feel up for it.

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Gluten Free Crab Cakes

Gluten-Free-Crab-Cakes-1

These Gluten Free Crab Cakes are delicious and the real deal! You can make the patties up to two days ahead of time and keep them cold in the BACK of your fridge if you’d like. They are wonderful served cold as well as hot.

  • Author: Tina Turbin
Scale

Ingredients

  • 1 pound crabmeat
  • ½ cup paleo breadcrumbs (I use Julian’s Paleo Coconut Bread or my own)
  • 1 egg, beaten
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Old Bay Seasoning
  • 6 tablespoons grass-fed butter or ghee
  • 1 tablespoon homemade mayonnaise

Instructions

  1. Place crab and toasted breadcrumbs together in a bowl. Mix.
  2. Add beaten egg, mustard, seasoning, Worcestershire and mayonnaise.
  3. Mix gently. Avoid breaking crab as much as possible.
  4. Form into 8 large or 12 smaller cakes – flatten and make round with hands to be like a hockey puck.
  5. Heat your butter 2 tablespoons at a time. Allow space between cakes. Don’t overcrowd.
  6. Cook until golden brown.
  7. Set on paper towels and cover to keep warm.
  8. Enjoy!

From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at) GlutenFreeHelp.info.


About Us

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.


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