Gluten Free Crab Cakes
Crab cakes are a delicious quintessential summer food, and we didn't want to leave Mary out! You'd never know these are gluten free—they're THAT good.
Tip: Be careful—lump crab meat is very fragile, and it is easy to over-mix it. Fold it in gently for these Gluten Free Crab Cakes.
- 2 Tbsp mayonnaise
- 1 Tbsp yellow mustard
- 1 Tbsp fresh lemon juice
- 5 dashes Worcestershire sauce
- 1/4 tsp celery salt
- 1/2 tsp ground black pepper
- 1 large egg
- 5 Tbsp finely chopped red onion
- 3 Tbsp finely chopped roasted red peppers
- 1/2 cup finely ground gluten-free, cracked pepper-flavor lentil crackers
- 1 lb jumbo lump crab, drained
Adapted from qvc.co
Place the mayonnaise, mustard, lemon juice, Worcestershire sauce, celery salt, black pepper, and the egg in a medium-size mixing bowl and mix until combined.
Add the chopped onions and peppers and mix until incorporated.
Gently fold in the ground crackers and the crab. Mix until all ingredients are evenly distributed.
To form the cakes, roll 3” patties, about 1" in thickness. Heat 2 tsp of oil in a large skillet over medium heat. Add the patties and cook for 8–10 minutes, flipping them halfway through the cooking process.