Low carb and gluten free crab cakes are made with almond flour instead of breadcrumbs. They are wonderfully crispy and delicious!
These delicious, crispy gluten free crab cakes don’t contain any breadcrumbs. Instead of the traditionally used breadcrumbs, I used almond flour. The result is just as crispy and tasty as “regular” crab cakes!
The bonus: these gluten free crab cakes are keto and low carb too.
As always when using crab meat in recipes (such as these amazing crab stuffed mushrooms), the fresher the crab meat you use, the better the dish will taste. Fresh crab meat is delicate and sweet. It is also very healthy!
But the supermarket lump crab meat 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 crab meat 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, so please don’t skip that (admittedly annoying) step. They are very delicate and could easily fall apart when you fry them if they’re not chilled first.
If you need a sauce for your gluten free crab cakes, try mixing 1/4 cup avocado oil mayonnaise with 1 tablespoon Dijon mustard, 1 tablespoon sugar free ketchup, and 1/2 teaspoon garlic powder. Or try this delicious homemade tartar sauce.
What about leftovers? You can keep them in the fridge, in an airtight container, for up to 3 days. Make sure you reheat them very gently. You can use the microwave on 50% power, or reheat the gluten free crab cakes in a 250F oven. They are also very good cold, straight out of the fridge! I sometimes grab one as a snack.
Gluten Free Crab Cakes
- 8 oz fresh lump crabmeat, gently picked through and shells removed
- 1 tablespoon minced garlic
- 1/4 cup chopped parsley
- 1 egg, lightly beaten
- 1 tablespoon avocado oil mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/8 teaspoon cayenne pepper
- 1/2 cup almond flour
- 2 tablespoons butter for frying
- In a medium bowl, use a fork to combine the crabmeat, garlic, parsley, egg, mayonnaise, mustard, kosher salt, thyme, cayenne pepper and almond flour.
- Form into four 1/2-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.