Go Back
Gluten Free Crab Cakes

Gluten Free Crab Cakes Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 lb lump crab meat
  • 1/2 cup finely crushed gluten-free crackers
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 tbsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 1 tbsp tapioca starch
  • 1/4 cup finely chopped scallions
  • 1 tbsp lemon juice
  • Salt and black pepper
  • Neutral oil for pan-frying

Method
 

  1. Stir together the crushed crackers, mayonnaise, egg, Dijon, Old Bay, tapioca starch, scallions, lemon juice, salt, and pepper until smooth. Gently fold in the crab meat.
  2. Shape the mixture into 4 patties about 3/4 inch thick. Place on a parchment-lined plate and chill for at least 15 minutes.
  3. Heat a skillet over medium heat with enough oil to coat the bottom. Cook the patties for 4 minutes per side until deep golden and crisp.
  4. Drain briefly on paper towels and serve immediately with lemon wedges and tartar sauce.

Notes

Chill the patties for at least 15 minutes before cooking to help them hold their shape (not included in prep time). For the crispiest crust, don’t crowd the pan. Jumbo lump crab gives the best texture.