Tasty Crab Cakes
Eliminating bread crumbs makes these crab cakes light and tasty. Try them yourself and share the recipe with a friend!
1 egg
2 tablespoons mayonnaise
2 tablespoons scallion greens, minced
¼ teaspoon Old Bay seasoning
¼ teaspoon hot pepper sauce (Check label for allergens!)
1 pound jumbo lump crabmeat (if not available, backfin works well also)
1 1/2 tablespoons milk
Salt and pepper to taste
10 gluten free plain crackers, crushed (about ½ cup) - We use Glutino. (Check label for allergens!)
6 tablespoons olive oil
Lemon wedges for garnish
Beat egg and mix with mayonnaise, scallions, Old Bay and hot sauce. Set aside.
Break up crabmeat in a medium bowl and dry with paper towels to remove excess liquid. Be careful not to break up crab lumps. Add milk, season with salt and pepper and stir to coat crab meat. Add crackers and toss gently to combine ingredients. Add egg mixture; gently toss once again to combine. Let mixture sit for about 5 minutes so crackers soften.
To make the crab “cake”, use a 1/3 cup measure, scoop a portion of crab mixture and firmly press it into the cup. Shake cup to coax cake onto a plate. Repeat the process to make a total of about 8 crab cakes.
Heat oil in a large skillet over medium high heat. Gently add crab cakes to skillet. Saute for about 3 minutes per side or until golden brown, turning gently.
Transfer cakes to paper towel lined platter and serve with lemon wedges. Serve with your favorite seafood dipping sauces.
Makes about 8 appetizers or 4 main course servings.
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