Basic Gluten Free Crab Cakes

tonight’s dinner was a delicious crab cake served with a mayo/tabasco sauce and spinach salad.    I got to eat the last crab cake and that made me very happy.   My suggestion double this.  Yes its expensive but it is so yummy.


2 egg whites

1/2 cup fresh (not dried) bread crumbs

1/2 cup finely chopped celery

1/3 cup finely chopped red bell pepper

2 tbsp no sugar added mayonnaise (dukes mayo has no added sugar)

1 tbsp Dijon mustard

1 tsp old bay seasoning

1 lb lump crabmeat (the real deal, no imitation)

GF flour for dusting and oil for searing

combine egg whites, crumbs, celery, pepper, mayo, mustard and old bay in a bowl.  Mix well.   Gently fold in the crabmeat.   spread the flour on an oiled pan and spoon the crab mixture into 8 equal mounds.   shape into patties.   flour the crab cakes on top and place in the fridge for about 20 minutes.

preheat your oven to 350 f and coat a cooking pan with oil (just a tad, you don’t want these oily)  and heat each patty about 2 minutes each side until they are browned slightly.   transfer to a baking sheet and put into the heated oven for 10 minutes.

while heating in the oven take mayo about 1/4 cup, add about 1 tbsp ketchup and three or four dashes of tabasco.   My mother always taught me that this is all made according to ones taste.  Some nights she was brave and it was hot other times just sweet with more ketchup and sometimes more of a mayo taste.   Love it since it can be different each time.  Play with the sauce.

serve the crab cakes with the sauce on the table so that each person can take sauce according to their liking.

I thought this was good, but I am a seafood lover.   and the fact that my daughter also made these made them all that much better.   Food always tastes better when made and served to you by others for some reason.   Yummmmm

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