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Gluten Free Crab Cake Recipe
An easy and delicious crab cake appetizer recipe.
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Prep Time
20
mins
Cook Time
8
mins
Course
Appetizer
Cuisine
American
Servings
8
pieces
Calories
171
kcal
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.
Keyword
crab, crab cakes, gluten free crab cakes