Crab cakes are super easy to make at home and significantly cheaper than in a restaurant. A delicious seafood appetizer that comes together in minutes. This is one of the easiest and fastest gluten free crab recipes you could try at home.
Whenever I go to restaurants I always order things that I either don’t or can’t make at home.
For the longest time that included crab cakes.
I had always seen them on restaurant menus and they’re always pretty expensive.
So that’s probably why I never attempted making them before; I always thought it must be pretty complicated or messy. Something about dealing with the crab meat itself always seemed to intimidate me and I always thought of crab cakes as something for the more professional chefs in the world.
I couldn’t have been more wrong. Crab cakes aren’t difficult to make at all, as you’ll see in this and other gluten free crab recipes.
Of course if you buy real crabs I’m sure it is – although I don’t know if even the restaurants make their crab cakes entirely from scratch… Somehow I don’t seem them spending the time to pull apart the crabs themselves. Don’t you think they’re just going for the crab meat already packaged?
Also if you buy the plastic containers with crab meat it might be tricky as well – considering you have to pick through the cartilage and shells and what not – which frankly I have been a little scared to do – fearing that my guests might crack their teeth because of an overlooked shell. This fear too though is completely unwarranted considering when I did try making crab cakes from the refrigerated containers I didn’t find a single shell. It seems they just tell you that as a warning, a note in fine print, just in case.
Basically, if you’re trying out any gluten free crab recipes, you’ve got three options when it comes to buying the crab meat – the regular cans, the refrigerated cans, and the fish counter containers. Do not use the regular cans – they have too fishy of a taste for crab cakes.
The refrigerated cans on the other hand work really well and there are no shells to pick over – the crab meat is ready to go. And all you have to do is combine the other ingredients, throw in the crab and the breadcrumbs and that’s it. Not too hard at all. And certainly not as expensive as it is in a restaurant.
If you’re willing to shell over (no pun intended) a few more dollars though, splurge and go for the fish counter lump crab meat sold in the plastic containers. This is the real good stuff. You might have a shell or two in there (though I never have) but the quality and freshness of the crab meat there is definitely way superior to the refrigerated canned crab. While you’re there at the fish counter make sure to pick up some mussels and branzino as well – to make a full course seafood dinner meal.
After seeing how easy this was to make, I’m definitely going to be trying out more gluten free crab recipes. Stay tuned!
Recipe adapted from Chicken of the Sea
Crab cakes are super easy to make at home and significantly cheaper than in a restaurant. A delicious seafood appetizer that comes together in minutes.
10 minPrep Time
10 minCook Time
20 minTotal Time
- 16 oz can Chicken of the Sea Jumbo Lump Real Crab Meat ( refrigerated can)
- 1 egg
- 2 tablespoons mayonnaise
- 1 tablespoon prepared mustard
- 1 teaspoon gluten-free Worcestershire sauce
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon lemon juice
- dash of Tobasco
- 3/4-1 cup breadcrumbs (use gluten-free breadcrumbs for gluten free version)
- Combine all ingredients except crab meat and breadcrumbs
- Lightly flake crab meat into the mixture and then gently fold in the breadcrumbs.
- Form the mixture into small patties with your hands.
- Pan fry in vegetable oil over medium-high heat 4-5 minutes per side.
- Can serve with any sauce or garnish - I served mine with a dollop of mayonnaise, fresh parsley and some wasabi paste.
Recipe adapted from Chicken of the Sea