Real Maryland Crabcakes are Back on the Menu (Gluten & Dairy-Free)!
Categories: All, Main Dishes, Recipes
Tags: , Allergy Friendly, Dairy Free, Dinner, Egg Free, GFCF, Meals, Seafood
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?
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)
Crabcakes
- 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).
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19. Oct, 2011
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Shirley @ gfe said: on July 10, 2011
We Southern girls do love our crabcakes, don’t we? These look DEEEVINE, Jules. I like the little bit of red onion.
Must make soon–thanks, dear!
xo,
Shirley
Jules said: on July 12, 2011
You know it, Shirley!
Colette Martin said: on July 11, 2011
Nice! It’s so hard to find seafood that isn’t coated with wheat. Thanks for this!
Jules said: on July 12, 2011
Colette – I agree! If the seafood is good, it shouldn’t be covered up!
Derik said: on July 11, 2011
Any thoughts on how to make them without the egg too?
Jules said: on July 12, 2011
Derik – thanks for pointing that out! I’ll go back now and add that egg sub. It’s easy in a recipe like this to sub out eggs by using sour cream (soy or dairy) or mayo (egg-free). I like Earth Balance’s new Mindful Mayo as an egg-free option here. You just need something wet to hold the crab together, so even milk could work in a pinch!
stephanie @ gluten free by nature said: on July 11, 2011
Hello!
Oh boy – I am now in the middle of NJ jones-ing for some crab ! What’s a girl to do? These look absolutely fabulous:)
I love how you put so much parsley in there. And the addition of mustard is a winner!
miss you and hope you’re enjoying the beach
ps – I LOVED your news video – totally awesome !
Jules said: on July 13, 2011
Stephanie – I can’t wait until we get together for GF Blogger Reunion II and can make these together — egg-free, too!! : )
So glad you loved the video! Me too! I think it’s so hopeful to see all that yummy food made gluten-free … all in one place. There really is nothing we can’t do!
Claire said: on July 16, 2011
Jules,
Are you saying that the
“Gluten-free fake “krab” from Wegman’s … a rare find. Stick with the real thing to be safe!”
Is not good …. I am confused by the above statement
Claire
Jules said: on July 16, 2011
Claire, sorry to cause any confusion. Yes – the gluten-free fake “krab” from Wegman’s is a rare find – I’ve never seen any restaurants use anything but the fake “krab” that contains wheat. To be safe, steer clear of any fake “krab” or anything called “Crab Stick” unless you see the package and can be sure it’s gluten-free.
Sheri said: on July 19, 2011
We have a restaurant in our area that has real crab crabcakes on their gluten free menu and they are AMAZING–mostly because there is very little filler and all you can taste is crab. However, I could go broke eating there every time I have a hankering for crab, so I was very excited to see this recipe today! Especially since the doc told me last Friday that dairy is now verboten along with the already axed gluten. Perfect timing, Jules! (I’ll be ordering that cookbook ASAP.)
Deborah Mickel said: on December 14, 2011
Jules, would it be a sin to used canned crabmeat? Living inland, cannot always find fresh seafood or something affordable.
Jules said: on December 14, 2011
No way, Deborah – you use what you have! Obviously, the better, fresher the crabmeat, the better the results, but there is no reason not to use high quality canned crabmeat if that’s what you have available! This recipe is too good to pass up just because you’re super picky! (pun intended!)
Sherrie said: on February 13, 2012
These are the best crabcakes I have ever tasted, and I consider myself a “crabcake conoisseur”!!
Jules said: on February 15, 2012
Awesome, Sherrie!!!
LISA said: on May 24, 2012
Can you tell me the details of the manufacturer of the gluten free surimi? I am in Florida and have been unable to find it here. Thanks
Tina said: on January 8, 2013
Making this for my anniversary dinner. I’m newly gluten free, and this looks divine. Thanks for sharing with us!
Jules said: on January 9, 2013
Oh, Happy Anniversary Tina!!! Enjoy the recipe – crabcakes are supposed to be all about the crab, not the filler, so you’ll love this recipe, I’m sure!