With this delicious recipe for gluten-free crab cakes, you don’t have to miss out on this seafood favorite anymore!
- 1 16-ounce can fresh crab meat
- 1 egg
- ½ cup almond flour, plus 2 tablespoons for dusting
- 2 tablespoons tapioca (may need more)
- ¼ lemon
- ½ teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons Old Bay seasoning
- 2 teaspoons parsley
- 2 tablespoons mustard
- 1 onion
- 1 tablespoon honey
- ¼-⅓ cup oil for cooking
Start by mixing the crab and egg in a large bowl. Add all remaining ingredients except for the extra 2 tablespoons almond flour and the oil. Add more tapioca if mixture seems too wet. Form into four patties and place on a plate. Dust each side with almond flour and place in fridge for 20 minutes. When ready, heat pan with oil and add each crab cake. Cook on medium-high until each side is golden brown, about 4 minutes each side.
Nutrition Analysis: 370 cal, 23 g fat, 130 mg chol, 920 mg sodium, 16 g carbs, 3 g fiber, 7 g sugar, 26 g protein.
Laura Hahn Carroll, author of the cookbook Around the Word One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
Photo by Angela Sackett.