Gluten Dairy Free Crab Cake Recipe
Gluten Dairy Free Crab Cake Recipe. In a large bowl, combine the crab meat, breadcrumbs, onion, parsley and dill. Place the toast in a small food processor or finely chop into breadcrumbs.
Spray the inside of a shallow baking pan with nonstick vegetable cooking spray. In a small batter bowl, combine the mayo, egg, old bay, sriracha and lemon juice. Place crab meat on paper towels and allow any water to drain off.
Crab Cakes Are Gluten And Dairy Free, No Refined Oils.
Place crab meat on paper towels and allow any water to drain off. Add the beaten egg to the crabmeat mixture, stirring well to blend. Spray the inside of a shallow baking pan with nonstick vegetable cooking spray.
Lump Crab Meat Mixed With Almond Flour And Pan Fried Until Golden Brown.
Place each patty on prepared sheet. Set each cake on the baking sheet with parchment paper underneath if using. In large bowl gently combine the following until just mixed together:
Finely Dice 1 Red Bell Pepper For ~½ Cup & Thinly Slice Green Onions For ~¼ Cup.
Add black pepper and sea salt to taste. This recipe is dairy free, gluten free, keto/low. Line a baking sheet with parchment paper.
There Are A Few Things You Need To Know To Make The Best Gluten Free Crab Cakes, And I Listed Them Below.
Chill in the refrigerator for 1 hour or in the freezer for 15 minutes to set. Serve with slices of lemon, cocktail sauce, or tartar sauce. Shape crab cakes by grabbing 2 spoonfuls of mixture and making patties with your hands.
Mix Well And Add Mayonnaise.
Blend it to get fine breadcrumbs. Also, add 50 gm of breadcrumb to the crab mix. 10 oz cooked crab meat (please make sure you use real crab meat, imitation crab not only contains gluten, but it’s just plain gross).