Gluten Free Crab Cakes
Try these delicious crab cakes great for people with gluten sensitivity as it uses almond flour instead of wheat. Most people are not adding crab in their diets. As long as you do not have any allergy to crabs, it is a great source of protein, omega-3, selenium, riboflavin ( vitamin B2), copper and phosphorus.
Most people are deficient in selenium which plays an important role in the function of the immune system, in thyroid hormone metabolism. A 100g of crab meat provides 112% of the daily recommended value.
If you have an air fryer you can try the recipe at 375F for 10 minutes or until golden. These are enough delicious that even our kids love them.
Yield/Servings
5Author
SplendhealthPreparation time
15 MinCooking time
20 MinTotal time
35 MinGluten Free Crab Cakes
Ingredients:
Crab Cakes
Crab Cake Sauce
Instructions:
Crab Cakes
- Preheat oven at 400 F, and grease a baking sheet
- Whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, salt and pepper.
- Add crabmeat into the mixture combining well. Add the almond flour, green onions and parsley.
- Form mixture into 5 patties and set on the sheet pan. Bake crab cakes in the oven until golden brown for 15 to 20 minutes.
Crab Cake Sauce
- Whisk all the ingredients together, and drizzle on the crab cakes. Add a couple drops of Tabasco sauce on top (optional).
