Nutty Gluten-Free Crab Cakes

Serves 4

With this delicious recipe for gluten-free crab cakes, you don’t have to miss out on this seafood favorite anymore!

Ingredients

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

Directions

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.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.

Source URL: https://www.glutenfreeliving.com/recipes/sides/nutty-crab-cakes/