Gluten-Free Crab Cakes


Makes: 6 crab cakes

Time: 30 Minutes


This gluten-free recipe turns crab cakes into a healthy side dish!


2 large eggs

2 TBSP cream cheesesoftened

2 TBSP lemon juice

1 TBSP creole mustard

1 TBSP minced garlic from 3 cloves garlic

1/4 cup chopped fresh parsley

1/2 tsp onion powder

1/2 tsp cayenne pepper

1/4 tsp celery salt or salt

1/4 tsp garlic powder

1/4 tsp paprika

1/8 tsp nutmeg

1 cup almond flour

16 oz lump crabmeat

1 TBSP butter

1 TBSP olive oil


In a large bowl, whisk together eggs, cream cheese, lemon juice, minced garlic, fresh parsley, onion powder, cayenne pepper, celery salt, garlic powder, paprika, and nutmeg. Stir in almond flour. Once everything is very well combined, fold in the crabmeat. Stir only until crabmeat is completely mixed in.

Line a plate or baking sheet with wax paper, plastic wrap, or foil. Shape the crabmeat mixture into patties (about 1/2 cup each), and put on lined plate. Refrigerate for at least one hour.

When ready to cook, heat butter and oil over medium high heat in a skillet. Add crab cake patties, and cook for 8 minutes. Carefully flip and cook on the other side for 5-10 minutes until golden-brown on both sides. Enjoy!


Source: Living Well Kitchen 


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