Crab Cakes

Image © 2009 Liv Gluten-Free

Image © 2009 Liv Gluten-Free

Crab Cakes
Makes 8 Crab Cakes

These Crab Cakes are so simple to do. Let the the mixture sit in the fridge for about a half an hour before forming into cakes, to make them easier to assemble. This will give the gluten-free breadcrumbs a chance to soak up some of the moisture from the other ingredients.

1 teaspoon olive oil
2 stalks celery, finely chopped
½ medium white onion, chopped
2 cloves garlic, chopped
½ red bell pepper, diced
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
½ lemon, juiced
1 tablespoon chives, minced
1 tablespoon old bay seasoning
2 eggs, beaten
1/2 cup gluten free breadcrumbs
1 pound crab meat, picked over for shells
¼ teaspoon freshly ground pepper
1/2 teaspoon salt
1 tablespoon olive oil for sauteeing

1. Heat one teaspoon of olive oil a medium saute pan. Add the celery, onions, garlic, and bell pepper and cook over medium heat until the onions begin to turn translucent. Remove from heat and set aside.

2. In a large bowl combine the mayonnaise, dijon, lemon juice, chives, Old Bay, eggs, breadcrumbs, crab, salt and pepper. Add the onion mixture and combine being careful not to break up the crab any more than necessary.

3. Form into patties and saute in the remaining olive oil until golden brown on each side.

  • Tip:

Crab claw meat costs about half of what the jumbo lump crab meat costs. If you’re on a budget, it’s a great option.

  • Lighter Version:

Use low-fat mayonnaise and sauté using nonfat cooking spray rather than the olive oil.


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