Gluten-free fake “krab” from Wegman’s … a rare find. Stick with the real thing to be safe!
I’ll admit it: I’m a bit of a crab snob.
I’m lucky that I never did care for that fake “krab” ubiquitous to California Rolls, so now that I’m gluten free, I don’t have to worry that there is wheat in most all of those “crab sticks” (although I did recently find a gluten-free crab stick product in Wegman’s grocery store, it is quite rare and best to just avoid it all together).
I stick to the good stuff – it’s a good rule, don’t you think?
Crabs and gluten-free beer … the only thing better is having the crab picked for you, and enjoying it in a crabcake!
Whether you pick your own crabs or buy lump, backfin or claw, you’ll want to save the good stuff for these crabcakes because it’s really all about the crab in this recipe, just as it should be!
Filler is something you shouldn’t notice in a crabcake. Whether you use finely crushed corn tortilla chips, make your own gluten-free breadcrumbs from a frozen loaf of GF bread, or buy brown rice bread crumbs, the resulting crab cake shouldn’t taste like any of them.
I guess that’s why I have never understood why restaurants (or friends and family, for that matter!) seem to have such a hard time with the concept of gluten-free crabcakes. To me, this is one of those no-brainer ingredient changes that does not change the final product … unless the original recipe was too heavy on filler to begin with!
So the next time you’re faced with a well-meaning chef or friend who protests that making their “secret” crabcake recipe just wouldn’t be the same if it was gluten-free, you may want to suggest that they are using too much filler …. otherwise, why would they have a problem switching such a minor ingredient to gluten-free? Hmmmmmmmm … ; )
Enjoy these crabcakes the way a crabcake was meant to be: good crab with a lot of spice and only a little filler.
(P.S. – If you prefer your crabcakes without any crab – aka vegetarian – I have a fantastic recipe for you in my new cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy)
- 1 ½ pounds lump crabmeat (cleaned)
- 4 large eggs (or egg sub: use just enough vegan mayonnaise like Earth Balance Mindful Mayo OR soy or dairy sour cream to hold crabcake together)
- 1/8 cup minced red onions
- 1/3 cup chopped fresh parsley or Italian parsley
- 2 Tbs. fresh lemon juice
- ½ tsp. sea salt
- ¼ tsp. pepper
- ¼ – ½ tsp. cayenne pepper
- Old Bay Seasoning, to taste (at least 1 Tbs.)
- ½ tsp. dried mustard (or 1 tsp. Dijon Mustard)
- 1 tsp.+/- Tabasco sauce (optional) or Cackalacky zesty sweet potato sauce!
- ¾ cup gluten-free breadcrumbs* or crushed gluten-free corn tortilla chips or corn flakes
*Make your own gluten-free breadcrumbs using any gluten-free bread. Slice and toast bread, then process in a food processor or blender until fine crumbs are formed. Freeze extra breadcrumbs for later recipes by storing in a zip-top bag.
Preheat oven to 375 F.
Pick through crab meat to ensure no shells remain. Clean, drain and set aside.
In a medium-size mixing bowl, stir eggs, onion, spices, mustard and Tobasco. Add crab meat and stir gently with a fork. Slowly add gluten-free breadcrumbs or crushed chips or cereal – adding only enough to help the mixture stay together in patties when formed.
Prepare a baking sheet by lining with aluminum foil then spraying lightly with cooking oil.
Divide mixture into approximately 8 equal portions and shape each into a patty. Place on the oiled foil, spaced apart from one another by at least 1 inch.
Bake in preheated oven for 20 minutes, then test to ensure the internal temperature is 165 F. Add bake time if necessary to ensure they are cooked through, then switch the bake setting to broil and monitor for another 3-5 minutes while broiling to lightly brown the tops.
Remove and serve over salad greens or on a gluten-free bun for a crabcake sandwich!
(Note: Crabcakes may be fried instead, if you prefer. Cover the bottom of a large skillet with high-heat cooking oil and heat to medium-high. Place patties in the hot oil and fry for approximately 3 minutes per side. Internal temperature should reach 165 F. Remove to drain onto paper towel-lined plates before serving).