Gluten Free Crab Cakes

I love a good crab cake especially during the summer months as makes for a perfectly light appetizer or even main dish.  Unfortunately, when ordered out at a restaurant they are usually heavily fried and pre-mixed with breadcrumbs, garlic, and onion.  This lightened up version is delicious and no one would bat an eye that it was gluten-free.  These are also a crowd pleaser and are super easy to make for a crowd plus fits right in with your IBS diet plan.

What are some of your favorite summer light bites?  Looking for other recipe ideas? Check out some of my favorites: tomato bruschetta, shishito peppers, and hummus.

Crab mixture ready to be formed into patties

Pan frying crab cakes

Gluten-Free Crab Cakes

★★★ 3 from 1 review

• Author: Fit fab FODMAP
• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 28 minutes
• Yield: 4 servings 1x

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Description

A crab cake recipe that is not only gluten-free but also free of garlic and onion!

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Ingredients

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• 2.5 Tablespoons Gluten Free Bread Crumbs
• 1 Tablespoon Fresh Parsley, chopped
• 1 Tablespoon Green Onions, diced
• 1 Tablespoon Mayonnaise (I used vegan)
• 1 Teaspoon Grated Lemon Rind + more for garnish
• 1/2 teaspoon Salt & Pepper
• 1 Large Egg, lightly beaten
• 8 Ounce Lump Crab meat, drained
• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil

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Instructions

1. In a medium size bowl gently combine all of the ingredients except the butter and olive oil. Chill for at least 15 minutes in the refrigerator.
2. Divide crab mixture into 4 even portions and shape into patties.
3. Melt the butter on medium heat on a large skillet. Add oil and coat the pan.
4. Gently add the patties and cook 4 minutes on each side or until the crab cakes are golden brown.
5. Place on paper towels for a minute to drain any excess oil.

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Keywords: crab cake recipe, fodmap crab cakes, fodmap seafood recipe

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