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.
- 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.