Classic gluten-free crab cakes! This fancy appetiser or side dish is surprisingly easy to make! Cook crab cakes by pan-frying or baking.
INGREDIENT
– 1/4 cup avocado oil mayonnaise– 1 Tbsp avocado oil or oil of choice– 1 large egg whisked– 1 Tbsp Dijon mustard– 2 tsp Worcestershire sauce– 1/2 tsp hot sauce or sriracha to taste– ½ tsp sea salt to taste– ¼ tsp black pepper to taste– 1 pound jumbo lump crabmeat picked over for shell– 3/4 cup gluten-free bread crumbs*– 2 Tbsp fresh parsley finely chopped– Avocado oil for frying or high-temperature cooking oil of choiceFor Serving:– Lemon wedge– Tartar sauce– Cocktail Sauce
INSTRUCTIONS
Whisk mayonnaise, egg, dijon mustard, Worcestershire sauce, hot sauce, sea salt, and pepper in a small bowl until combined.
Step 1
In a large bowl, combine crab, panko, and parsley. Add mayonnaise-egg mixture and mix well. All ingredients can be processed in a food processor.
Step 2
Create 8 crab patties. Add 3 tablespoons of oil to a large skillet over medium-high heat. Allow the skillet to sizzle but not smoke for a few minutes.
Step 3
Carefully place crab cakes on hot skillet and fry until crispy, 3–5 minutes per side. Two batches may be needed depending on skillet size.
Step 4
Serve crab cakes with lemon slices, cocktail sauce, tartar sauce, and chopped parsley or green onions. A crab cake is a tasty appetiser or side dish.