Gluten-Free Crab Cakes
Crispy, flavorful crab cakes made with fresh crab meat, almond flour, and a blend of herbs and spices. Perfect for a gluten-free, low-carb, or healthy seafood dish.
Ingredients
- 1 lb fresh lump crab meat (or high-quality canned crab)
- ½ cup almond flour
- 1 large egg
- 2 tbsp mayonnaise (dairy-free if needed)
- 1 tsp Old Bay seasoning
- 1 tbsp fresh parsley, chopped
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- Salt and pepper to taste
- 2 tbsp olive oil or butter (for cooking)
Instructions
- Prepare the Crab Meat: Pick through the crab meat to remove any shells or cartilage.Mix Dry Ingredients: In a bowl, combine almond flour, Old Bay seasoning, salt, and pepper.Whisk Wet Ingredients: In another bowl, whisk together egg, mayonnaise, Dijon mustard, lemon juice, and parsley.Combine Ingredients: Gently fold the crab meat into the wet ingredients, then add the dry ingredients. Mix until just combined.Form the Crab Cakes: Shape the mixture into 6 patties, about ½ inch thick. Place on a parchment-lined tray and refrigerate for 15 minutes.Cook the Crab Cakes: Heat olive oil or butter in a skillet over medium heat. Cook the crab cakes for 3-4 minutes per side until golden brown and crispy.Serve: Serve hot with lemon wedges, tartar sauce, or a fresh aioli.
Notes
- For extra crispiness, lightly coat the crab cakes in almond flour before cooking.
- Refrigerate the patties before cooking to help them hold their shape.
- Use dairy-free mayonnaise for a dairy-free version.