Crab cakes are one of those things that is rare to find gluten free. That is because there is generally a breadcrumb component to it. The good news is that it is very easy to make at home! You can use gluten free bread crumbs or make your own, but I decided to use gluten free crackers, which I always have around. Just pick your favorite cracker, if it is seasoned then make sure it will blend well with the flavor of the crab cakes. I popped some crackers in my mini food processor before adding to the crab. I ended up needing more so I added some gluten free breadcrumbs. I adjusted the recipe accordingly, but if you find that it is too moist, just add more cracker crumbs or bread crumbs.
Crab can be pricey so look for sales. I got mine at Costco which is more ‘bang for your buck’. I think it is the same price for less crab at the grocery store, depending on where you go. Check where they keep the fresh fish.
There are many ways to eat crab cakes. You can enjoy as it, or with a steak like we did. I also enjoyed mine on a bed of lettuce. An aioli sauce is a must for me. You can whip up a garlic aioli or try a store bought one. My husband loves the garlic mustard aioli sauce from Trader Joe’s, however a Sriracha mayo drizzle is a nice touch as well!
Crab Cakes
Ingredients
Instructions
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Add gluten free crackers of choice to mini food processor and blend until crumbs.
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Whisk together egg and mayo.
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Fold in crab, seasoning and 1/2 the cracker crumbs and mix until combined. Add more cracker crumbs as need to get the consistency you want.
If the crab cakes are too moist they may fall apart while baking -
Make the patty's using your hands to tightly shape them and place on a plate. Saran wrap and refrigerate for an hour so they hold their shape.
When you remove them from the fridge, you can use the saran wrap to tighten and secure the shape before placing on a baking sheet. -
Remove from the fridge and place on a baking sheet with a silpat and give them a butter wash. Bake at 450 for 15-20 minutes until golden brown
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