Servings: 4 people
Calories: 200kcal
Cost: $20
Equipment
- Mixing bowls
- Skillet
- Spatula
- Parchment paper
- Freezer bag
Ingredients
- 450 g fresh lump crab meat
- 50 g almond flour or crushed gluten-free crackers
- 30 g mayonnaise
- 1 large egg
- 5 g Dijon mustard
- 15 g Worcestershire sauce
- 40 g finely chopped green onions
- 5 g Old Bay seasoning
- to taste Salt
- to taste Pepper
- 30 ml olive oil for cooking
Instructions
- In a mixing bowl, gently combine the crab meat, almond flour, mayonnaise, egg, mustard, Worcestershire sauce, green onions, Old Bay seasoning, salt, and pepper, being careful not to overmix.
- Divide the mixture into equal portions and shape them into patties about 1-inch thick, placing them on a plate lined with parchment paper.
- Chill the patties in the fridge for 15 minutes to help them hold together during frying.
- Heat olive oil in a skillet over medium heat, then add the crab cakes and cook for 3-4 minutes per side until golden brown.
- Enjoy your delicious gluten free crab cakes!
Notes
Always use high-quality crab meat for the best results. Don't overcrowd the pan while cooking to ensure even browning. Experiment with spices like cayenne for a kick. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently in the oven. For longer storage, freeze uncooked patties individually on a baking sheet, then transfer to a freezer bag and use within two months.
Nutrition
Calories: 200kcal | Carbohydrates: 10g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 300mg | Potassium: 200mg | Fiber: 2g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg
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