Gluten Free Crab Cakes With Snap Pea Salad Recipes

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BEST EVER GLUTEN FREE CRAB CAKES



Best Ever Gluten Free Crab Cakes image

These gluten free crab cakes are the best you'll ever have, gluten free or not! They're thick, full of lump crab meat and hardly any filler, and are so easy to make.

Provided by Kim

Categories     Main Course

Number Of Ingredients 8

1 pound jumbo lump crab meat, picked over for shells
1 cup crushed Saltine-style gluten free crackers ((Milton's, Scharr, or any other brand will do))
½ cup mayonnaise
1 tbsp Dijon mustard
1 tbsp worcestershire sauce
1 large egg, beaten
dash of hot sauce
1-2 tbsp butter

Steps:

  • In a large bowl, whisk mayonnaise, Dijon mustard, Worcestershire sauce, and egg until smooth. Shake in a couple of drops of hot sauce, or more to taste. Stir in cracker crumbs.
  • Add crab meat and fold in very gently so as not to break up large lumps.
  • Line a baking sheet with foil and spread with some of the softened butter. Set aside.
  • Using your hands, carefully mold each cake, using about ½ cup mixture per each crab cake. Place them on the buttered baking sheet a few inches apart.
  • Chill crab cakes for at least one hour, or up to 4.
  • Preheat oven to 450° F. Remove crab cakes from the fridge. If desired, brush or drizzle each crab cake with the rest of the butter that's been melted and bake for about 12 minutes, or until lightly golden brown and sizzling.

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