What can you substitute for bread crumbs in crab cakes?

If you don't have gluten-free breadcrumbs, you can use almond flour, crushed gluten-free crackers, or even cooked quinoa. Each option will give your crab cakes a slightly different texture, so feel free to experiment!

Is there gluten in crab cakes?

Traditional crab cakes often contain gluten because of the breadcrumbs. This recipe is completely gluten-free. However, always double-check ingredient lists if you're eating crab cakes at a restaurant or using a different recipe.

What keeps crab cakes from falling apart?

The "binder" (like gluten-free breadcrumbs or almond flour) holds the crab cakes together. Don't overmix the ingredients, and handle the cakes gently while cooking. Chilling the crab cakes before cooking also helps them firm up.

How do you get crab cakes to stick together?

Make sure you use enough binder, and that the mixture isn't too wet. A helpful trick is to chill the mixture in the refrigerator for about 30 minutes before shaping the patties. This helps everything bind together nicely.

Gluten-Free Crab Cake Recipe: Quick & Delicious (6 servings)

Description

A delicious and easy gluten-free crab cake recipe perfect for a healthy weeknight meal or a special occasion.

Ingredients

Scale

1 lb lump or backfin crab meat (fresh or canned, drained)
1 cup gluten-free breadcrumbs, almond flour, or crushed gluten-free crackers
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1 tablespoon Old Bay seasoning
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
Lemon zest (optional)
Olive oil or butter for cooking
Mayonnaise or plain Greek yogurt (optional, if mixture is too dry)

Instructions

1. Drain crab meat thoroughly if using canned.

2. Chop parsley and chives.

3. Combine crab meat, binder, herbs, spices, Dijon mustard, and Worcestershire sauce in a large bowl. Mix gently.

4. Shape the mixture into patties (3/4 inch thick, 2-3 inches diameter).

5. Pan-fry in olive oil/butter for 4-5 minutes per side, or bake at 400°F (200°C) for 15-20 minutes, flipping halfway.

Prep Time: 15minutes
Cook Time: 15-25 minutes
Category: Seafood, Appetizer
Method: Pan-fry or Bake
Cuisine: American

Nutrition

Serving Size: 1crab cake
Calories: 184kcal
Sugar: 1g
Sodium: 839mg
Fat: 9g
Saturated Fat: 1g
Trans Fat: 1g
Carbohydrates: 9g
Fiber: 1g
Protein: 16g
Cholesterol: 67mg

Keywords: Gluten-Free, Crab Cakes, Seafood, Appetizer, Easy Recipe, Healthy Recipe, Weeknight Meal