These delicious, crispy gluten free crab cakes don’t contain any breadcrumbs. Instead of the traditionally used breadcrumbs, I used almond flour for the coating. The result is just as crisp and tasty as “regular” crab cakes.
As always when using crab meat in recipes, the fresher the crab meat you use, the better the dish will taste. Fresh crabmeat is delicate and sweet, but the supermarket lump crabmeat that comes in small plastic containers tends to be quite fishy. If you don’t want to steam your own crabs (who does?), and you have Whole Foods in your area, try the crabmeat sold at their seafood counter. It’s the best I’ve found, so far.
It’s very important to chill the crab cakes for at least an hour prior to frying them – they are very delicate and could easily fall apart if not chilled first.
- 8oz fresh lump crabmeat, gently picked through and shells removed
- 1 tablespoon minced garlic
- ¼ cup chopped parsley
- 1 egg, lightly beaten
- 1 tablespoon sour cream
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon dried thyme
- ⅛ teaspoon cayenne pepper
- ½ cup almond flour, divided
- 1 tablespoon butter for frying
- In a medium bowl, use a fork to combine crabmeat, garlic, parsley, egg, sour cream, mustard, salt, thyme, cayenne pepper and ¼ cup almond flour.
- Form into four ½-inch-thick cakes, each weighing about 3oz (90 grams).
- Place the crab cakes on a platter lined with wax paper. Cover loosely with plastic wrap and refrigerate for at least one hour.
- Heat a large nonstick skillet over medium heat, about 5 minutes. Add half of the butter and brush to coat. Add the crab cakes. Cook 4-5 minutes without moving, until you can see on the edges that the bottoms are browned. Very carefully lift each crab cake with a wide spatula, add a little more butter to the skillet and lower the cake back into the skillet, to cook on the other side, 4-5 more minutes.