Happy #SeafoodSunday, Seafoodies!
Crab cakes are a menu favorite, served as the signature entrée at many restaurants and getting snapped up immediately from any catered hors d’oeuvres tray! There’s something about the mix of sweet crab, savory seasonings and a golden-brown crust that’s supremely satisfying. But guess what? Crab cakes also come together in a snap in your own kitchen.
Our popular Seafood Supper Club recipe lets you try this gourmet treat at home, and we’ll walk you through it, step by step. Trust us, it’s easy-peasy and requires only about a half-hour of hands-on time. Best of all, these crab cakes are gluten-free, so your friends and family who have celiac disease or avoid gluten can enjoy, as well!
We start with succulent lump crabmeat, tossed with sautéed onion and garlic. In place of traditional breading, we use some grated cauliflower (fresh, pre-riced cauliflower can be a time-saver here) and gluten-free panko or flour. Eggs and light mayo—naturally gluten-free—act as a binder while Old Bay and Dijon mustard provide that traditional bite you crave. After firming up in the fridge, these crabby cakes are ready for a quick sauté, a squeeze of lemon and immediate consumption. Perfection!
We love cooking with crab! In addition to being delicious, it’s a low-calorie protein that’s a great source of vitamins A and D, B complex vitamins, antioxidants and omega-3s. And like all seafood, it can benefit heart and brain health when eaten two to three times per week.
These crunchy crab cakes are versatile, too. The recipe gives you four entrée-sized portions but can be divided into smaller, app-sized patties for entertaining—just reduce the cooking time accordingly. And keep this recipe in mind when you’re introducing your kiddos to seafood. Mild-tasting crab makes a great “starter fish” to help get your little Seafoodies on board!
Gluten-Free Crab Cakes
Prep time: 10 minutes
Cook time: 20 minutes
Chill time: 30 minutes
Total time: 1 hour
- 2 tablespoons olive oil, divided
- ½ cup sweet yellow onion, finely diced
- 1 clove garlic, minced
- 1 pound canned lump crabmeat
- 1½ cups finely grated cauliflower
- 1 cup gluten-free panko or gluten-free flour of choice (almond, chickpea and premade gluten-free flour mixes work well)
- 2 eggs, lightly beaten
- 3 tablespoons light or olive oil mayonnaise
- 1 tablespoon Old Bay seasoning
- 1 tablespoon Dijon mustard
- 1 tablespoon dried parsley
- Fresh lemon wedges, for garnish
- Gluten-free tartar sauce, if desired
- Heat 1 tablespoon oil in skillet over medium heat. Add onion; sauté until translucent, about 5 to 6 minutes. Add garlic; sauté another minute more. Remove and let cool for a few minutes.
- While onion and garlic are cooling, combine crabmeat and next 7 ingredients (through dried parsley) in a medium bowl. Add in cooked onion and garlic. Mix until well-combined; form into 8 patties and put on a baking dish. Cover with wax paper or foil; refrigerate for at least 30 minutes.
- Return pan to medium heat and add remaining 1 tablespoon of olive oil. Cook patties in single layer (in batches if necessary) over medium heat for about 5 to 6 minutes per side, until crab and cauliflower are cooked and patties are browned. Serve with lemon wedges and your favorite gluten-free tartar sauce.