Thursday, September 6, 2012

Gluten Free Crab Cakes Recipe

To make these gluten free crab cakes kid friendly I eliminated the green and red ingredients so they looked like fish sticks. Serve the crab cakes either on a bed of lettuce or on a hamburger buns. Kids always are more likely to try things if you give them fun names so instead of inviting everyone to the table for crab cakes you can call them "crabby patties" if your young kids are sponge bob fans.

  • 1 pound crab meat, preferably lump
  • 1 finely diced medium yellow onion
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • 9 Schar table crackers (about 1/2 cup crushed gluten free crackers
  • 2 tablespoons mayonnaise
  • 2 egg whites or 1 egg
  • 1 tablespoon mustard
  • 1 teaspoon gluten-free Worcestershire sauce
  • 1 teaspoon Mrs. Dash
  • 1/2 teaspoon celery salt
  • 1 tablespoon lemon juice
  • 1/4 teaspoon paprika
  • 1/2 cup all purpose flour for dusting crab cakes before frying
  • 3 tablespoons oil for frying

Optional ingredients (for big kids or more adventurous eaters)
  • 4 chopped green onions
  • 1/2 teaspoon red pepper flakes


Saute minced onion and garlic in the olive oil for about 5 minutes on medium heat. Do not brown.

Combine crab meat, sauteed onion and garlic, crushed crackers, egg, mayonnaise, mustard, Worcestershire sauce, lemon juice and seasoning. Combine with a large spoon.

Shape crab cakes and dredge in gluten free flour. Heat oil in large flat frying pan over medium heat for 1-2 minutes. Place crab cakes in oil and cook until they are golden brown. Flip to cook on the other side. Serve with green sauce or tartar sauce.


misty said...

these look great! i make a similar recipe using salmon and it's a staple and big kid winner. we just found out my daughter has colon inflammation, so i tried baking them (400 degrees) and they are actually just as tasty and get nice and crisp. thanks for the recipe!

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Lucky said...

Really you have shared nice information about Gluten Free diet. However, with more awareness and the increase of gluten in the foods that we eat, people have now become very conscious of the food they eat and the amount of gluten in it. Well thanks you for sharing nice information...

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gfcfmom said...

Thanks for your tip to bake them, Misty! I will try that next time.

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