Crab Cakes F

Crab Cakes

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

I love crab cakes. They are not something I could eat day in and day out, but they’re a wonderful indulgence, especially as spring turns into summer. The sweetness of crab makes a nice balance against the Cajun seasoning in this recipe and using almond meal instead of flour keeps these gluten free. Serve these crispy crab cakes with grilled corn-on-the-cob, a fresh green salad and crusty French bread for a delightful meal perfect for enjoying on these warm nights.

Crab Cakes | Bob's Red Mill

Crab Cakes

  • 1-1/2 tsp Bob’s Red Mill® Chia Seed, ground
  • 1-1/2 Tbsp fresh Lemon Juice
  • 3 Tbsp Water
  • 12 oz cooked Crab Meat
  • 1/3 cup Green Onions, finely minced
  • 1/4 cup Mayonnaise
  • 1 tsp Dijon Mustard
  • 1 clove Garlic, minced
  • 2 tsp Cajun Seasoning
  • 6 Tbsp Bob’s Red Mill® Almond Meal, plus extra for coating, if desired
  • Butter or Oil for frying

In a bowl, combine chia seeds, water and lemon juice. Stir and let thicken, about 5 minutes.

Add all remaining ingredients, except butter or oil, mixing well. Shape into small cakes using about 1/4 cup of mixture per cake. Coat each cake in extra almond meal, if desired.

In a large skillet, heat butter or oil over medium-high heat. Working in batches, add crab cakes and fry for 4-5 minutes on each side until browned. Drain on paper towels. Serve warm with tartar sauce, cocktail sauce or a sweet salsa.

Alternate method: bake on parchment-lined sheet trays in a 375°F oven for 10-15 minutes until browned. 

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Cassidy Stockton Google: Cassidy Stockton
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