GLUTEN FREE CRAB CAKES
Jason Glover
6
1 hours 20 minutes
8 minutes
Super tasty crab cakes that are gluten free, moist and delicious! Easy to make and will delight all your guests and family members!
Ingredients
- 1 egg lightly beaten
- 8 oz fresh lump crabmeat
- 1 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp minced garlic
- ½ tsp kosher salt
- ½ tsp dried thyme
- ⅛ tsp cayenne pepper
- ¼ cup parsley chopped
- ½ cup almond flour blanched finely ground
- 2 tbsp butter
- 2 tbsp olive oil
Tools
Directions
- In a medium bowl, lightly whisk the egg with a fork. Mix in the crabmeat. Mix well with a fork, pressing on the crab meat with the fork and breaking up any large pieces.
- Mix in the mayonnaise, mustard, garlic, kosher salt, thyme, and cayenne pepper. Then Mix in the parsley and the almond flour.
- Use a 1/4-cup scoop to portion out six portions of the mixture. Use your hands to form the portions into six 1/2-inch-thick patties.
- Place the crab cakes on a platter lined with wax paper. Cover loosely with plastic wrap and refrigerate for at least one hour.
- Heat the butter and olive oil in a large nonstick skillet over medium heat, about 3 minutes. Add the crab cakes. Cook them for about 4 minutes without moving, until you can see on the edges that the bottoms are browned.
- Carefully, using two spatulas, flip the crab cakes. Very gently press on their tops to slightly flatten, then cook on the other side until browned, about 3-4 more minutes. Remove them to a plate lined with paper towels, then serve.
