Gluten Free Crab Cake Recipe
An easy and delicious crab cake appetizer recipe.
Equipment
- Skillet/ frypan
Ingredients
- 1 pound crab meat - (you can use a mixture of lump crab and special crab, more of the lump if you have it) (500 grams)
- 1 onion, finely diced
- 1 red pepper/ capsicum (seeded & finely diced)
- 1 pound gruyere cheese (grated) (500 grams)
- ¼ pound blanched almond flour. (Or flaxseed meal for nut free) (125 grams)
- 1 teaspoon sesame oil
- 1 egg white
- 1 teaspoon tamari sauce Similar to soy sauce, but this is gluten free
- 1 teaspoon freshly grated ginger
- 1 teaspoon freshly chopped garlic
- pinch sea salt (to taste)
- pinch white pepper (to taste)
Instructions
- Combine all ingredients in a mixing bowl except for the almond flour. Add a sprinkling of almond flour to help bind mixture.
- Shape into small patties and then lightly coat in the almond flour.
- In a heavy based frypan, heat some peanut or olive oil, add the crab cakes and fry until golden on both sides.
- Finally garnish with some chopped chives and/ or fresh lemon juice squeezed over the top.
Notes
- Lump crab is the larger pieces from the body of the crab. For this recipe, use more of this than the special crab if you have it available.
- Special crab is the smaller pieces of crab meat.